The Best Macaroni Salad

Looking for that classic, comforting macaroni salad that tastes just like the one Grandma used to make? You’ve landed in the right spot! This recipe delivers the perfect balance of creamy, tangy, and subtly sweet, packed with delightful crunch from celery, red peppers, and those essential sweet pickles. It’s the ultimate side dish and I can almost promise it’ll be a hit at your next gathering (and every one after that).

Mouthwatering flavor and texture aside, this classic mac salad’s got a lot going for it. Like my Street Corn Elote Pasta Salad, this potluck fave is super easy to make and actually tastes better the next day. So it’s ideal for prepping ahead. Plus, its versatility means you can easily customize it with your favorite add-ins. A creative chef’s dream!

Reasons To Love This Macaroni Salad

When I say this is the best macaroni salad, I’m not exaggerating. Here’s what sets it apart:

• Fabulous flavors and textures. From the crunchy veggies to the al dente pasta and tangy, creamy sauce, this macaroni salad is loaded with addictive flavors and so much satisfying texture.
• Make-ahead friendly. This side just keeps getting better as it sits. So, make it the day before serving. Convenience AND deliciousness? Who could say no?
• Super versatile. There are a zillion ways to tweak this recipe to make it your own. Add some bacon, make it spicy, change up the seasonings, and/or mix in some tuna. The possibilities are endless. See the section below titled “Variation Ideas” for inspo.

Tips for Success

Striving for pasta salad perfection? Have a read through the following tips and tricks, and you’ll be on your way:

• Cook pasta al dente. Don’t overcook the noodles! Al dente pasta holds its shape better and absorbs the dressing perfectly.
• Rinse with cold water. After cooking, rinse the pasta immediately with cold water. This stops the cooking process and cools the noodles, preventing them from becoming mushy and/or clumping together.
• Reserve some dressing. Pour most of the dressing over the mixed pasta and veggies, tossing well to combine. Reserve a little extra dressing to refresh the salad before serving, as the pasta will absorb some of it as it chills.
• Chill thoroughly. For the best flavor, cover the salad tightly and refrigerate for at least 2 hours. This allows the flavors to meld and the pasta to fully absorb the dressing.

Grab These Ingredients

Time to gather your ingredients! Here’s a shopping list for you (you’ll find precise measurements in the recipe card below):

For the pasta salad

• Dry macaroni noodles – Or any short pasta. I actually used ditalini this time.
• Diced veggies – Red bell pepper (any color will do), red onion, and celery.
• Diced sweet gherkins – For the pickles themselves AND the juice. Do not use dill pickles. They won’t lend the same, signature sweetness. 
• Hard-boiled eggs – The most debated ingredient in this salad. Some people love ’em. Some people don’t. Thankfully, this is still the best macaroni salad with or without the hard-boiled eggs.

Dressing ingredients

• Mayonnaise – You could use an avocado mayo if you like. Greek yogurt will work in a pinch, but you won’t get quite the same richness.
• Sour cream – I love the tang the sour cream delivers. Stick with full-fat sour cream for the best texture.
• Sweet gherkin juice – Again, do not try to use dill pickle juice. It’s not sweet, and the sweetness of the gherkin juice really makes this dish.
• Apple cider vinegar – The tang from the apple cider vinegar takes this mac salad over the edge. You can use lemon juice or red wine vinegar if you prefer.
• Granulated sugar – For a little extra sweetness.
• Dijon mustard – I’d stick with a smooth Dijon, rather than a coarse-ground product.
• Seasonings – Red pepper flakes, salt, ground black pepper, onion powder, and garlic powder.

How to Make This Easy Macaroni Salad

This salad is super simple to put together. Here’s a quick look at how it’s done (see the recipe card below for more thorough instructions):

1. Cook the pasta. In a large pot of boiling water, cook the noodles to al dente. Drain and rinse with cold water to stop them from cooking more.
2. Build the salad. Mix together the noodles, diced veggies, and pickles.

3. Make the dressing. Whisk together the mayo, sour cream, pickle juice, vinegar, sugar, mustard, and spices. Taste and adjust seasoning as needed.
4. Dress the salad. Pour most of the dressing over the salad and toss. Reserve the remaining dressing to refresh the salad upon serving.

5. Add the eggs. Dice* the hard-boiled eggs and fold them into the salad.
6. Chill. Cover tightly with plastic wrap and refrigerate for 2 hours.
7. Serve. Toss the salad with a bit more dressing and serve.

*You can easily dice the hard-boiled eggs by pressing them through a wire cooling rack (ensure it has dual wires running horizontally and vertically) into a bowl set below.

Variation Ideas

One of the great things about this creamy, tangy side is that it’s super easy to adjust to your taste preferences. Here are a few fun ways to do it:

• Bacon Ranch twist. Toss some crumbled bacon and shredded cheddar in with the pasta and stir a tablespoon of ranch seasoning into the dressing.
• Spicy Cajun explosion. Mix a couple of teaspoons of Cajun seasoning into the dressing and toss some diced andouille sausage in with the pasta.
• Hawaiian macaroni salad. Add shredded carrots, pineapple tidbits, and a bit more sugar for a sweeter, tropical twist.
• Tuna addition. Turn this scrumptious side into a well-rounded lunch by adding a can of drained, flaked tuna.

What Goes With Macaroni Salad?

This macaroni salad is a classic side that pairs well with a wide variety of dishes. Whether it’s a cookout, potluck, or picnic, here are some of my favorite things to serve it with:

• With your favorite sandwich. A creamy pasta salad is the perfect companion for a hearty sandwich. Try it with a Viral Grinder Grilled Cheese Sandwich or these Jalapeno Popper Toasted Pinwheel Sandwiches.
• Cookout mains. Fire up the grill! Macaroni salad is a staple next to mains like hot dogs, my Five Guys Burger Copycat, BBQ Ranch Chicken Sliders, and/or these Garlic Parmesan Chicken Skewers.
• Other classic cookout sides. Create a full potluck spread with other crowd-pleasing sides like Potato Salad, KFC Coleslaw, Crack Corn Salad, or my Honey Butter Cornbread.
• Potluck-friendly dessert. And don’t forget to bring something sweet to round out the meal! My S’mores Dip and this Peanut Butter Cheesecake Dip are always a hit.

How to Store Extras

• Refrigerator. Seal any leftover pasta salad in an airtight container and store it in the fridge for up to 4 days. I actually think it tastes even better on days 2 and 3 because the dressing really gets a chance to seep into the pasta. Toss with more dressing just before serving.
• Freezer. This pasta salad does not freeze well. The dressing tends to separate, and the veggies release water upon thawing, turning the dish into a soupy mess. If you must freeze it, do so before adding the dressing. It’ll keep in the freezer for up to 3 months. Allow it to thaw in the fridge before whipping up fresh dressing, tossing, and serving.

More Pasta Recipes to Try

Looking for more creative pasta dishes? Check these out:

• Feta Tomato Pasta with Salmon
• The Easiest Creamy Tomato Pasta
• One-Pan Butter Parmesan Pasta
• Creamy Pesto Chicken Pasta Bake
• One-Pot Marry Me Chicken Pasta Recipe

I hope you enjoyed this recipe for my Best Macaroni Salad! I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.