This Best Macaroni Salad is a classic, creamy dish filled with fresh veggies, pickles, and a tangy dressing. It’s the perfect side dish for summer picnics, barbecues, or any gathering. The combination of crunchy vegetables, creamy dressing, and the savory flavor from the cheese and pickles will have everyone coming back for more. With its refreshing taste and easy preparation, this macaroni salad is a must-try for all food lovers!
Why You’ll Love This Recipe
I love this macaroni salad because it’s a perfect balance of creamy, tangy, and savory flavors. The combination of fresh veggies, creamy dressing, and the slight kick from Dijon mustard and apple cider vinegar makes it irresistible. It’s super easy to prepare and can be made in advance, which is ideal for those busy summer days when I need a quick and delicious side dish. Plus, the addition of shredded cheddar cheese, dill pickles, and black olives gives it a unique twist that makes it stand out from other macaroni salads. Whether it’s for a picnic, barbecue, or family gathering, this dish is always a crowd-pleaser!
Ingredients
1 pound elbow macaroni
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
Salt and pepper, to taste
1 red bell pepper, diced
1 green bell pepper, diced
1/2 red onion, finely chopped
1 cup celery, diced
1/2 cup sliced black olives
1/4 cup fresh parsley, chopped
1/2 cup diced dill pickles
1/2 cup shredded cheddar cheese
Optional: paprika, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I begin by cooking the elbow macaroni according to the package instructions, making sure it’s al dente. Once done, I drain and rinse it with cold water to cool it down quickly.
In a large mixing bowl, I whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until well combined to create the dressing.
I then add the cooled macaroni to the bowl with the dressing and toss it all together to ensure the pasta is evenly coated.
Next, I add the diced red bell pepper, green bell pepper, red onion, celery, parsley, black olives, diced dill pickles, and shredded cheddar cheese to the macaroni. I mix everything until the ingredients are well incorporated.
I taste the salad and adjust the seasoning if necessary, adding more salt and pepper as needed.
Finally, I cover the macaroni salad and refrigerate it for at least 1 hour to allow the flavors to meld together. If I want a little extra color, I’ll sprinkle paprika on top before serving.
Servings and Timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Variations
Add protein: For a more filling meal, I like to add cooked chicken, bacon, or ham. This makes it heartier and adds even more flavor.
Vegan version: To make this salad vegan-friendly, I substitute the mayonnaise and sour cream with vegan alternatives. I also skip the cheese or use a dairy-free version.
Spicy kick: For those who enjoy spice, I add a dash of hot sauce or a chopped jalapeño to the salad for a little extra heat.
Storage/Reheating
Storage: I store any leftovers in an airtight container in the fridge. It will stay fresh for up to 3-4 days. The flavors continue to improve as it sits in the fridge!
Reheating: This salad is best served cold and doesn’t need to be reheated. However, if you’d like to serve it warm, I suggest removing the cheese and adding fresh veggies just before serving to maintain the crunchy texture.
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FAQs
How long can I store macaroni salad in the fridge?
I usually store it for 3-4 days in an airtight container in the fridge. After that, the texture of the veggies may start to soften.
Can I make macaroni salad ahead of time?
Yes, I recommend making it at least an hour in advance, but it can be made up to a day ahead to allow the flavors to blend even more.
Can I use a different type of pasta for this salad?
Absolutely! While elbow macaroni is traditional, I’ve used other pasta shapes like penne or rotini in a pinch. It still turns out great!
Can I substitute the sour cream in the dressing?
Yes, I’ve swapped sour cream for Greek yogurt in the past. It gives the salad a slightly tangier flavor but works just as well!
Can I add more veggies to this salad?
I love experimenting with different veggies! You can add peas, carrots, or cucumbers, depending on what you like or have on hand. Just make sure to chop them into small pieces for the best texture.
Conclusion
This Best Macaroni Salad is a delicious and easy-to-make dish that always gets rave reviews. Whether I’m serving it at a picnic, barbecue, or family gathering, it never fails to impress. With its creamy dressing, fresh veggies, and optional tangy kick, it’s the perfect side dish to complement any meal. I love how customizable it is, allowing me to adjust ingredients and add my personal touch. If you’re looking for a recipe that’s both flavorful and simple to make, this macaroni salad is definitely worth a try.
📖 Recipe:
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Best Macaroni Salad
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Best Macaroni Salad recipe is a creamy, tangy, and flavorful dish packed with fresh veggies, pickles, and cheese. It’s the perfect side dish for summer picnics, barbecues, or any gathering. Made with elbow macaroni, a zesty dressing, and a crunchy veggie mix, this macaroni salad is sure to be a hit! Easy to prepare and customizable, it’s an ideal option for any occasion. Try this delicious recipe today!
Ingredients
1 pound elbow macaroni
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
Salt and pepper, to taste
1 red bell pepper, diced
1 green bell pepper, diced
1/2 red onion, finely chopped
1 cup celery, diced
1/4 cup fresh parsley, chopped
1/2 cup sliced black olives
1/2 cup diced dill pickles
1/2 cup shredded cheddar cheese
Optional: paprika, for garnish
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to cool it quickly.
- In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper to make the dressing.
- Add the cooled macaroni to the bowl with the dressing and toss to coat evenly.
- Stir in the diced red and green bell peppers, red onion, celery, parsley, black olives, dill pickles, and shredded cheddar cheese.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover and refrigerate for at least 1 hour before serving. Garnish with paprika, if desired.
Notes
You can customize this salad by adding cooked chicken, bacon, or ham for added protein.
For a vegan version, swap the mayonnaise and sour cream for plant-based alternatives and omit the cheese or use a dairy-free version.
If you like spice, consider adding chopped jalapeños or a dash of hot sauce for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 290 kcal
