This Macaroni Salad is heads above any recipe and will have everyone coming back for seconds and thirds! It’s delightfully creamy without being heavy (thanks to the half yogurt or sour cream dressing), infused with fresh herbs and spices (no flat salad here!) with the craveable balance of sweet tanginess. Best of all, this Macaroni Salad recipe can be made 24 hours ahead of time for stress free entertaining while still remaining amazingly creamy thanks to my tips!
Watch How to Make Macaroni Salad Recipe
EASY Macaroni Salad
Macaroni Salad Ingredients
This Macaroni Salad recipe is made with easy-to-find ingredients. Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):
FOR THE Macaroni Salad:
For the Macaroni Salad Dressing:
Macaroni Salad recipe Substitutions and variations
There is no right or wrong way to make this easy Macaroni Salad as long as it’s right for YOU! Try using a different pasta, mixing up the vegetables, adding olives, etc.
Can I make this recipe gluten free?
Yes! Use your favorite gluten free pasta and double check that your mustard is gluten free. The rest of the ingredients are gluten free.
How to MAke Macaroni Salad
This Best Macaroni Salad recipe is easy to make in just a few steps. Let’s take a closer look below (full recipe in the printable recipe card at the bottom of the post):
TIPS FOR making the best Macaroni Salad
How to serve this Macaroni Salad Recipe
This Macaroni Salad is a show stopping side dish perfect for any summer gathering! Here are some dishes it pairs well with:
make ahead macaroni salad recipe
If not serving within 2 hours: Pour HALF the dressing over your macaroni salad ingredients and toss until well-combined. Cover and refrigerate the salad and remaining dressing separately for up to 24 hours. When ready to serve, stir in remaining dressing.
How to store Easy Macaroni Salad
Cover leftover Macaroni Salad with plastic wrap or transfer it to an airtight container.
How long is macaroni salad good for?
Store in the refrigerator for 3-4 days. The longer the pasta salad is refrigerated, the drier it can become. If your leftovers taste dry, toss with a drizzle of olive oil, mayo or yogurt.
Can you freeze macaroni salad?
No, I don’t recommend freezing this Macaroni Salad recipe. The fresh veggies will release water once frozen and thawed and become mushy and the dressing can split. Macaroni Salad is a dish you want to consume within a few days of making.
Best Macaroni Salad Faqs
Macaroni Salad can separate and become watery if the dressing is added when the pasta is still warm or wet. If the pasta is warm, the mayonnaise can break and separate. If the pasta is wet, the water will separate from the dressing. Both of these problems can be avoided by only adding the dressing to the pasta once completely chilled.
Yes, rinse the macaroni under cold tap water to prevent it from cooking further and to cool it down quickly. Let the macaroni drain well before tossing with olive oil and proceeding with the recipe.
I highly recommend doing so; the olive oil keeps the pasta from sticking to itself and tearing when added to the pasta salad. You’ll need to use about 1 tablespoon of olive oil.
If you add all the dressing to the Macaroni Salad, then chill it in the refrigerator, the pasta will soak it right up and the pasta salad will be dry. Instead, reserve half of the dressing and toss it with the pasta right before serving. If your Macaroni Salad still seems dry, add a drizzle of olive oil, toss to combine then add additional oil as needed.
Macaroni Salad is best served at room temperature, but don’t let it sit out more than two hours. If pasta salad is served straight from the refrigerator, you will taste the chill of subdued flavors and a congealed dressing. Instead, pasta salad served at room temperature allows the flavors and dressing for a more appealing texture and shining flavors.
Yes, you should always salt your pasta water, whether making Macaroni Salad or a warmed pasta dish. Salting the water is the one chance you have to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water when cooking one pound of pasta.
First, use enough pasta water when cooking the pasta. Fill a large pot with a very generous amount of water, typically 6 quarts of water for 1 pound of pasta; this is typically three-quarters full. Pasta needs enough water to cook evenly and to move around so it doesn’t clump. Second, toss the cooked, drained pasta in a tablespoon of oil before adding the dressing.
Looking for more Pasta Salad Recipes?
Italian Pasta Salad
Greek Pasta Salad
Mexican Pasta Salad
Orzo Pasta Salad
Cowboy Pasta Salad
Pesto Pasta Salad
Bacon Ranch Pasta Salad
Chicken Caesar Pasta Salad
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Ingredients
Macaroni Salad
- 16 ounces elbow macaroni
- 1 red bell pepper, diced
- 3/4 cup diced sweet pickles
- 4 celery stalks, chopped
- 1/4 cup grated carrot
- 1/2 cup finely diced red onion
Macaroni Salad Dressing
- 1 cup mayonnaise
- 1 cup sour cream or Greek yogurt
- 1/4 cup sweet pickle juice
- 3 Tablespoons red wine vinegar
- 2 Tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons minced fresh parsley (or 2 teaspoons dried)
- 2 tablespoons minced fresh dill (or 2 teaspoon dried)
- 1 teaspoon salt
- 1/2 tsp EACH pepper, garlic powder, paprika
- 1/4-1/2 teaspoon crushed red pepper flakes
Instructions
- Macaroni: Cook macaroni noodles in heavily salted water according to package directions just until al dente. Drain, rinse with cold water, then drizzle with a little olive oil to prevent the pasta from sticking together. Let cool completely before adding the dressing.
- Dressing: Whisk the dressing ingredients together in a medium bowl.
- Salad: Combine the salad ingredients in a large bowl.
Combine
- If serving within 1-2 hours: Pour all the dressing over the salad and stir until well combined. Best if chilled at least one hour.
- If not serving within 2 hours: Pour HALF the dressing over the macaroni salad ingredients and toss until well-combined. Cover and refrigerate the salad and remaining dressing separately. When ready to serve, stir in remaining dressing.
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Notes
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Leave a Review, I Always Love Hearing From You!
Vutisani says
Recipe looks delicious
Jen says
Thanks, I hope you can try it soon!
Jennifer Fulk says
Looks great! I usually add hard boiled eggs., Do you think that would be a good addition to this one?
Jen says
Thank you and absolutely!
SLC says
This was a hit! Made as directed. The dressing is amazing.
Jen says
Yay! Thank you so much, Stacy, I’m so happy this was a hit!