This Macaroni Salad Recipe is creamy, a little sweet, a little tangy, and packed with crisp veggies. Honestly, it’s the best mac salad I’ve ever had!
author’s note
Pasta Salads Are My Summer Personality
I honestly live on pasta salads all summer long. They’re my go-to!
I’m always rotating through favorites like this Mexican street corn pasta salad, Mediterranean tuna salad, and taco pasta salad.
And this macaroni salad? It never leaves the rotation. It’s so dang good. Super creamy, a little sweet, a little tangy, and packed with all the best mix-ins.
It’s also one of my favorite things to bring to a potluck or BBQ. I swear it disappears SO fast every single time!
Here’s What You Need:
| Ingredient | Tip or Swap |
|---|---|
| Elbow macaroni | Small shells also work great |
| Mayo & sour cream | Use a good-quality mayo for the best flavor in this macaroni salad recipe |
| Apple cider vinegar | White vinegar works too |
| Carrots | I love shredding so it really blends in really nicely |
| Celery | Dice small for best texture |
Quick Tip
You can serve Macaroni Salad cold or at room temp, making it perfect for picnics, potlucks, and other outdoor gatherings. You can prepare it in advance and chill it till serving time.
How To Make This Macaroni Salad Recipe
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package directions.
- Drain pasta and let it cool.
- While pasta is cooling, mix dressing ingredients together.
- Combine the cooled pasta, veggies, and dressing.
- Toss everything together and enjoy!
chelsea’s recipe tip
My Top Macaroni Salad Recipe Tips
- Cook pasta al dente: Soft pasta turns mushy in salad, so cook it until just firm.
- Chill before serving: Let the salad sit in the fridge for 30 minutes or more to blend flavors.
- Salt the water: This is your one chance to season the pasta. I use 1 tablespoon for every 12 cups of water.
Storage
- Fridge: Store this Macaroni Salad Recipe in an airtight container and eat within 3 to 4 days.
- Serve: Let sit a few minutes, then stir.
More Delicious Salad Recipes:
Dinner
Teriyaki Chicken Salad
Salads
Mexican Pasta Salad
Salads
Potato Salad Recipe
Salads
Greek Tortellini Salad
Macaroni Salad
This Macaroni Salad Recipe is creamy, a little sweet, a little tangy, and loaded with crisp veggies. It’s the one I make on repeat all summer!
Video
Equipment
Ingredients
- 3 cups elbow pasta or similar pasta variety, 13 ounces, see note 1
- Salt and pepper
- 1-1/2 cups finely diced celery 3 large stalks
- 1 large red bell pepper finely diced
- 3/4 cup thinly sliced green onions 1 bunch
- 1-1/2 cups grated carrot 3 carrots
Dressing
- 3/4 cup mayo like Best Foods/Hellman’s
- 3/4 cup sour cream
- 1-1/2 tablespoons apple cider vinegar
- 1 tablespoon plus 1 teaspoon Dijon-style mustard
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1-1/2 teaspoon garlic powder
- 1/8 teaspoon celery seed optional
Instructions
- Bring 12 cups of water to boil. Once water is boiling, add 1 tablespoon salt. Add the pasta and cook according to package directions (for the lowest time indicated). Once pasta is cooked, drain and let it cool. Toss a few times as it cools to keep it from sticking together. While pasta is cooking and cooling, prep veggies: finely dice celery, pepper, and green onions. Peel and grate the carrots (on the large holes of a grater).
- Meanwhile, combine the dressing ingredients. Season to taste. (I add 1 tsp salt and 3/4 tsp pepper.)
- Once pasta is cooled, put it in a large bowl. Add the prepared veggies (carrots, celery, onion, and pepper). Pour the dressing over all the ingredients and toss everything together.
- Taste and adjust seasoning if necessary, adding more salt, sugar, vinegar, or mayo as needed until flavors sing.
- Let the salad chill for at least 20–30 minutes before serving. Serve at room temperature, tossing again before serving. Salad is still delicious for the next couple of days; just toss well before serving.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Don’t use the whole package, it’s too much pasta for the amount of veggies and dressing. Three cups is perfect.
Storage: Store in the fridge in an airtight container for up to 4 days. For best freshness, press plastic wrap directly on the surface.
Nutrition
Calories: 514kcal | Carbohydrates: 56g | Protein: 10g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 267mg | Potassium: 428mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5706IU | Vitamin C: 39mg | Calcium: 79mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With This Salad:
- Grilled meats: Perfect with burgers, hot dogs, ribs, steak, or chicken.
- Seafood: Great with grilled fish, shrimp, or crab cakes.
- Sandwiches: Serve alongside pulled pork or BBQ chicken sandwiches.
- Salads: Mix into greens with veggies and protein.
- Standalone: Enjoy on its own or add chicken for a quick meal.
- BBQ sides: Pair this macaroni salad recipe with potato salad, cucumber salad, fruit salad, corn, baked beans, or a good dip.
