Creamy Macaroni Salad

Get ready to elevate your summer cookouts with this delicious and easy-to-make macaroni salad recipe. Made with fresh ingredients, this dish is always a hit with friends and family.   

This salad is so easy that you can whip it up and have it on the table in about twenty minutes. It is perfect for your next patio party or BBQ, but simple enough for a weeknight dinner with New York strip steak and roasted corn. With all the colorful vegetables, the presentation is phenomenal. 

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Elbow macaroni: You can substitute other small pasta noodles like bowties, small shells, or rotini
• Mayonnaise: I like Duke’s mayo, but you can use your favorite brand.
• Mustard:  I prefer the tanginess of Dijon mustard, but you can substitute spicy brown or stone ground mustard.
• Apple cider vinegar: preferably apple cider vinegar, but you can use white wine vinegar or red wine vinegar.
• Sour cream: For the best flavor and texture, use full-fat sour cream.
• Bell pepper: Use any color bell pepper, but orange adds a nice contrast to the red tomatoes.
• Fresh herbs: Such as dill, parsley, chives, or basil.

How to Make Macaroni Salad

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Cook the noodles according to the package instructions and drain well. In a large bowl, whisk together mayo, mustard, cider vinegar, and sour cream. Add the cooked macaroni, peppers, tomatoes, red onion, celery, and parsley. Stir gently to combine. Season with salt and fresh cracked pepper to taste.

Recipe Variations

• Macaroni salad is traditionally made with creamy mayonnaise-based dressings, but it is just as delicious with an oil and vinegar-based dressing.
•  All kinds of small or finely diced vegetables can be added, such as peas, broccoli, peppers, celery, onions, cucumbers, carrots, zucchini, radishes, and more.
•  Other delicious additions included very small cubes of cheese, spinach, sunflower seeds, jalapenos, pimentos, capers, green onions, and hard-boiled eggs.

Serving Suggestions for Macaroni Salad

Macaroni Salad Recipe

A super easy creamy pasta salad with sweet bell peppers, sun ripened tomatoes, red onion and crunchy fresh celery.  Serve it with all your favorite grilled meats or in the winter with my oven baked ribs.

4.94 from 33 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6 servings

Calories: 335kcal

Author: Beth Pierce

Ingredients

• 2 cups uncooked macaroni noodles
• ⅔ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1½ tablespoons cider vinegar
• ¼ cup sour cream
• ½ orange pepper chopped finely
• 1½ cups grape tomatoes halved
• ¼ cup chopped red onion
• 2 ribs celery chopped
• 2 tablespoons finely chopped fresh parsley
• Salt to taste
• Freshly ground black pepper to taste

Instructions

• Cook noodles according to the instructions on the box. Drain well.
• In a large bowl, whisk together mayonnaise, mustard, cider vinegar, and sour cream. Add the cooked macaroni, bell peppers, tomatoes, red onion, celery, and parsley. Stir gently to combine. Season with salt and freshly cracked pepper to taste.

Notes

Store leftovers in an airtight container in the fridge for up to three days. I do not recommend freezing this pasta salad

Nutrition

Calories: 335kcal | Carbohydrates: 30g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 16mg | Sodium: 205mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 871IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 1mg

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