Creamy, crunchy and slightly tangy, this classic macaroni salad combines tender pasta with crisp vegetables and a rich, flavorful dressing. Perfect for BBQs, picnics, potlucks and family dinners.

Ingredients

For the Salad

• 2 cups dry elbow macaroni — about 200 g
• ½ cup finely diced celery
• ½ cup diced carrots
• ½ cup diced red bell pepper
• ½ cup diced green bell pepper
• ½ cup halved cherry tomatoes
• ¼ cup finely diced red onion
• ¼ cup finely diced cucumber
• 2 tablespoons chopped fresh parsley

Creamy Dressing

• ¾ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 1–2 tablespoons milk, if needed

Instructions

1. Cook the macaroni:
   Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until tender but still slightly firm.
2. Cool the pasta:
   Drain thoroughly and rinse under cold water to stop the cooking process. Allow it to cool completely.
3. Prepare the vegetables:
   Dice the celery, carrots, bell peppers, red onion and cucumber into small, bite-sized pieces. Halve the cherry tomatoes.
4. Make the dressing:
   In a separate bowl, whisk together mayonnaise, sour cream, vinegar, Dijon mustard, sugar, garlic powder, onion powder, paprika, black pepper and salt.
5. Combine:
   Place the cooled macaroni in a large bowl. Add all the vegetables and parsley.
6. Add the dressing:
   Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
7. Adjust the consistency:
   If the salad seems too thick, add milk 1 tablespoon at a time until you reach your preferred consistency.
8. Chill:
   Cover and refrigerate for at least 1 hour. For the best flavor, chill for 2–4 hours.
9. Final adjustment:
   Before serving, stir the salad. If it has absorbed too much dressing, mix in 1–2 tablespoons of mayonnaise or sour cream.

🥗 Nutrition Information

Approximate per serving, based on 8 servings:

• Calories: ~270
• Protein: ~5 g
• Fat: ~16 g
• Carbohydrates: ~27 g
• Fiber: ~2 g
• Net carbs: ~25 g
• Sugar: ~4 g
• Sodium: ~350 mg

Nutrition is approximate and depends on the pasta, mayonnaise and vegetables used.

💡 Tips

• Don’t overcook the macaroni or the salad can become mushy.
• Rinse the pasta with cold water after cooking for a firmer salad.
• Dice the vegetables fairly small so you get a little of everything in each bite.
• Chill the salad before serving—the flavor improves considerably.
• If making it a day ahead, reserve some dressing to refresh it before serving.

Variations

🥚 Add Eggs

Mix in 2–3 chopped hard-boiled eggs for a richer, more traditional-style macaroni salad.

🥒 Extra Crunch

Add chopped pickles or a spoonful of pickle relish.

🌽 More Color

Add sweet corn or peas.

🍗 Higher Protein

Add diced grilled chicken, turkey or chopped boiled eggs.

🧀 Cheesy Version

Add ½ cup small cubes of cheddar cheese.

❓ Q&A

Can I make macaroni salad the day before?

Yes. In fact, making it several hours ahead allows the flavors to develop. Keep it refrigerated.

Why did my macaroni salad become dry?

The pasta continues absorbing dressing while it sits. Stir in a little extra mayonnaise or sour cream before serving.

Can I use Greek yogurt?

Yes. Replace part or all of the sour cream with plain Greek yogurt.

Can I skip the sugar?

Yes. The sugar mainly balances the acidity of the vinegar and mustard. You can reduce or omit it.

How long does it last?

Keep refrigerated in an airtight container and consume within 3–4 days.

Can I freeze macaroni salad?

Freezing isn’t recommended because mayonnaise-based dressing and fresh vegetables can separate and become watery after thawing.

Can I use a different pasta?

Yes. Small shells, rotini, ditalini or bow-tie pasta can all work, although elbow macaroni gives the most classic texture.