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Easy Macaroni Salad

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! 

Prep Time
30 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 10 -12 servings
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Dressing: Whisk the dressing ingredients together in a medium bowl.
  3. Salad: Combine the salad ingredients in a large bowl.
Combine
  1. 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.
  2. 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.

Notes

  • Storage:  Cover and store in the refrigerator for 3-4 days. The longer the pasta salad is refrigerated, the drier/less creamy it will become. If your leftovers taste dry, toss with a drizzle of olive oil, mayo or sour cream/yogurt.