Name: Creamy Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 cups elbow macaroni (or any short pasta); 3/4 cup mayonnaise; 1/4 cup sour cream or Greek yogurt (optional); 1 tbsp Dijon mustard or yellow mustard; 1 tbsp vinegar or lemon juice; 1 tsp sugar; Salt and black pepper, to taste; 2 celery stalks, finely chopped; 1/2 red bell pepper, finely chopped; 1/4 cup red onion, finely diced; 2 hard-boiled eggs, chopped (optional); Fresh parsley or dill, for garnish

This Creamy Macaroni Salad is one of my favorite classic side dishes—it’s simple, comforting, and packed with flavor. With tender pasta, crisp vegetables, and a smooth, tangy dressing, it’s the kind of dish I bring to every cookout, potluck, or picnic. It’s easy to make ahead, always a crowd-pleaser, and pairs perfectly with just about anything.

Creamy Macaroni Salad

Why I’ll Love This Recipe

I love how this salad balances creamy and crunchy textures in every bite. The pasta soaks up the rich dressing, while the chopped veggies add freshness and a satisfying crunch. It’s customizable, quick to prep, and stays delicious even after chilling. Whether I’m serving it with grilled meats or packing it for lunch, this recipe is a go-to for a reason.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

elbow macaroni (or any short pasta)
mayonnaise
sour cream or Greek yogurt (optional for extra creaminess)
Dijon mustard or yellow mustard
vinegar or lemon juice
sugar (for a hint of sweetness)
salt and black pepper
celery, finely chopped
red bell pepper, finely chopped
red onion, finely diced
hard-boiled eggs, chopped (optional but recommended)
fresh parsley or dill (for garnish and flavor)

Directions

I start by cooking the macaroni according to the package instructions until al dente. Then I drain and rinse it under cold water to cool it quickly and stop the cooking.
While the pasta cools, I whisk together the dressing—mayonnaise, sour cream (if using), mustard, vinegar, sugar, salt, and pepper—in a large bowl.
I stir in the chopped celery, red bell pepper, red onion, and eggs, then fold in the cooled pasta. I mix everything gently until the salad is evenly coated.
I taste and adjust the seasoning if needed, then cover and refrigerate for at least 1 hour so the flavors can meld.
Just before serving, I give it a quick stir and sprinkle fresh herbs on top for color and brightness.

Servings and timing

This recipe makes about 6–8 servings, perfect for a side dish at any gathering. It takes 15 minutes of prep and about 10 minutes to cook the pasta, with at least 1 hour of chilling time for the best flavor. Total time: 1 hour and 25 minutes.

Variations

Add protein: I sometimes mix in diced ham, tuna, or grilled chicken to make it a full meal.
Make it spicy: A little hot sauce or chopped jalapeños give it a nice kick.
Use pickles: Chopped dill pickles or relish add a tangy crunch I really enjoy.
Swap the pasta: Shells, rotini, or ditalini work just as well if I don’t have elbow macaroni.
Go lighter: I use light mayo or Greek yogurt to cut down on richness without losing flavor.

Storage/Reheating

I store the macaroni salad in an airtight container in the fridge for up to 4 days. It’s best served cold or at room temperature, and I always stir it before serving since the dressing can settle a bit. I don’t recommend freezing it, as the texture of the pasta and mayo can change when thawed.

FAQs

Can I make this ahead of time?

Yes, I prefer making it a day in advance. The flavors improve after a few hours in the fridge.

Why is my salad dry after chilling?

Pasta absorbs dressing as it sits. I often save a little extra dressing to mix in right before serving, or I add a splash of milk or mayo to loosen it up.

Can I leave out the eggs?

Definitely. I like the richness and texture they add, but the salad is still delicious without them.

What kind of vinegar should I use?

I usually go with white vinegar or apple cider vinegar, but lemon juice works well too for a citrusy note.

Creamy Macaroni Salad

Is it gluten-free?

Not as written, but I use gluten-free pasta to make it suitable for gluten-free guests—it works perfectly.

Conclusion

This Creamy Macaroni Salad is a timeless recipe I can count on whenever I need a quick, satisfying side. It’s creamy, flavorful, and easy to customize depending on what I have on hand. Whether I’m serving it at a barbecue or keeping it in the fridge for easy lunches, it’s a dish that never goes out of style.