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5.0 from 39 votes

Macaroni Salad Recipe

This classic Macaroni Salad recipe is easy to make and has the best dressing. Add-on options include ham, tuna, hard boiled eggs, and more!

Prep Time
15 mins
Cook Time
15 mins
Chill Time
1 hr
Total Time
1 hr 22 mins
Servings: 12 people
Calories: 270 kcal
Course: Side Dish , Main Course , Salad
Cuisine: American

Ingredients

Salad
  • 1 lb. macaroni
  • 2 ribs celery diced
  • 1 bell pepper I use ½ green and ½ red
  • 1/2 cup carrots julienned
  • 1/3 cup diced red onions
Dressing
  • ¾ cup mayonnaise I use Hellman's
  • ¼ cup sour cream
  • 2 tablespoons honey can sub sugar
  • 2 tablespoons apple cider vinegar can sub white or red wine vinegar
  • 3 tablespoons Dijon mustard can sub yellow mustard
  • 3 tablespoons sweet relish
  • 1 teaspoon garlic salt
  • ½ teaspoon pepper
Garnishes
  • paprika
  • green onions

Instructions

    Cup of Yum
  1. Combine dressing ingredients and set in the fridge to chill.
  2. Boil macaroni in salted water until just al dente, about 7-8 minutes (verify time on package).
  3. While the pasta cooks, prepare the celery, peppers, carrots, and onions.
  4. Drain and rinse the macaroni with cold water until the water on the bottom of the colander comes through cold. Drain as much of the water as possible, (I lay my macaroni on a dry dish towel).
  5. Add the pasta and the dressing to a large bowl. Use a silicone spatula to gently stir until evenly combined. Add vegetables and stir to combine. Transfer to a clean serving dish.
  6. Cover and refrigerate 1-2 hours, or up to overnight. The pasta will absorb more of the dressing during this time. (See notes for pro tips on making this ahead of time.)
  7. Garnish with green onions and paprika and serve!

Notes

  • Pro Tips:
  • Make-Ahead Method:
  • Storage:
  • Nutritional information is an estimate and is per serving. This recipe makes 12 servings.
  •  Stir the macaroni periodically as it cooks, to ensure it doesn't stick to the bottom of the pot or to each other.
  • Other short pastas may be used, as well, including small shells, farfalle, and ditalini.
  • Optional add-ons include: Hard boiled eggs, pepperoni, olives, peas, sharp cheddar (cubed or shredded), chopped bacon, diced ham, diced pickles, and tuna.
  • Be sure to check out my other pasta salad recipes here, and try my easy potato salad and egg salad recipes next!
  • 📘 Find this recipe on page 83 of my 2nd cookbook, Let’s Eat!
  • This can be made 1-day ahead of time.
  • Consider making a half portion of additional dressing, as the pasta absorbs the dressing as it sits. You can add the additional dressing prior just before serving, or right when you make it.
  • Store in an airtight container and refrigerate for up to 3-4 days.

Nutrition Information

Calories 270kcal (14%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Monounsaturated Fat 3g Trans Fat 0.03g Cholesterol 9mg (3%) Sodium 363mg (15%) Potassium 151mg (4%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1292IU (26%) Vitamin C 13mg (14%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 270

% Daily Value*

Calories 270kcal 14%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 3g 15%
Trans Fat 0.03g 2%
Cholesterol 9mg 3%
Sodium 363mg 15%
Potassium 151mg 3%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1292IU 26%
Vitamin C 13mg 14%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.