This Macaroni Salad is a vibrant, creamy dish that brings together tender pasta, crisp veggies, and a tangy dressing in just 30 minutes. Perfect for picnics or quick weeknight meals, it’s a crowd-pleaser that balances rich flavors with refreshing textures. The smooth, velvety sauce clings to every bite, while the crunch of celery and bell peppers adds a delightful contrast.
With only 15 minutes of prep and 15 minutes of cooking, this recipe is as effortless as it is delicious. The blend of sweet, tangy, and savory notes makes every forkful irresistible. Whether served chilled or at room temperature, it’s a dish that feels both comforting and indulgent, leaving everyone reaching for seconds.
Ingredients for a Classic Macaroni Salad
- 8 ounces dry elbow macaroni noodles
- Extra-virgin olive oil, for drizzling (to prevent sticking)
- 1 red bell pepper, stemmed, seeded, and diced
- 2 celery stalks, diced
- ½ cup diced dill pickles
- ⅓ cup diced red onion
- For the dressing:
- ¾ cup mayonnaise (substitute with Greek yogurt for a lighter option)
- 3 tablespoons dill pickle juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, grated
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Step-by-Step Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until slightly past al dente (about 8-10 minutes). Drain and toss with a drizzle of olive oil to prevent sticking. Set aside to cool.
- Make the dressing: In a large bowl, whisk together the mayonnaise, pickle juice, vinegar, sugar, mustard, grated garlic, salt, and several grinds of black pepper until smooth and well combined.
- Combine the salad: Add the cooled macaroni, diced red bell pepper, celery, pickles, and red onion to the bowl with the dressing. Stir thoroughly to ensure everything is evenly coated.
- Season and chill: Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!
Perfect Pairings: Serving Suggestions
This Macaroni Salad is a versatile side dish that pairs beautifully with grilled meats like chicken, burgers, or hot dogs. It’s also a great addition to potlucks or picnics—just pack it in a cooler to keep it chilled. For a light meal, serve it alongside a fresh green salad or crusty bread.
Make It Your Own: Recipe Variations
Customize this salad to suit your taste! Add diced hard-boiled eggs for extra protein, or toss in some shredded cheddar cheese for a creamy twist. If you prefer a tangier flavor, swap the dill pickles for bread-and-butter pickles. For a lighter version, replace half the mayonnaise with Greek yogurt.
Keep It Fresh: Storage Tips
Store your Macaroni Salad in an airtight container in the refrigerator for up to 3 days. If it thickens over time, stir in a splash of pickle juice or mayonnaise to revive the creaminess. Avoid freezing, as the texture of the pasta and vegetables may change.
Quick Prep: Time-Saving Tips
To save time, chop the vegetables and prepare the dressing while the pasta cooks. Use pre-diced pickles or a food processor to speed up prep work. If you’re making this ahead, keep the dressing separate until just before serving to prevent the pasta from absorbing too much moisture.
Essential Tools: Equipment Guidance
You’ll need a large pot for boiling the pasta, a colander for draining, and a mixing bowl for combining the ingredients. A whisk is handy for blending the dressing smoothly, and a box grater makes quick work of grating the garlic. A sharp knife and cutting board will ensure even chopping for the vegetables.
Macaroni Salad
Ingredients
- 8 ounces dry elbow macaroni noodles
- Extra-virgin olive oil, for drizzling
- 1 red bell pepper, stemmed, seeded, and diced
- 2 celery stalks, diced
- ½ cup diced dill pickles
- ⅓ cup diced red onion
For the dressing
- ¾ cup mayonnaise
- 3 tablespoons dill pickle juice
- 1 tablespoon distilled white vinegar
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, grated
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Prepare the macaroni according to the package instructions, cooking until slightly past al dente. Drain and toss with a drizzle of olive oil to prevent sticking, then set aside to cool.
- Make the dressing: In a large bowl, whisk together the mayonnaise, pickle juice, vinegar, sugar, mustard, garlic, salt, and several grinds of pepper.
- Add the macaroni, red pepper, celery, pickles, and red onion to the bowl with the dressing and stir to combine. Season to taste and chill until ready to serve.