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Homestyle Macaroni Salad 1

Homestyle Macaroni Salad

This classic creamy macaroni salad strikes the perfect balance between simplicity and flavor, making it the ideal side dish for any gathering, from backyard barbecues to holiday celebrations. My grandmother's recipe has delighted four generations of my family and countless church potlucks.
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Course: Side Dish
Cuisine: American
Keyword: Macaroni Salad, Pasta Salad, Potluck, Barbecue, Summer Salad
Prep Time: 25 minutes
Cook Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 285kcal

Equipment

  • Large Pot
  • Colander
  • Large mixing bowl
  • Box grater
  • Rubber Spatula

Ingredients

For the Salad Base

  • 1 pound elbow macaroni 16 oz
  • 1 cup red bell pepper diced, about 1 medium pepper
  • 1 cup celery diced, about 3 stalks
  • 1/2 cup red onion finely diced, about ½ medium onion
  • 1/2 cup carrots shredded, about 2 medium carrots
  • 1/4 cup fresh parsley finely chopped
  • 3 hard-boiled eggs peeled and chopped, optional
  • 1/3 cup sweet pickle relish or finely diced sweet pickles

For the Creamy Dressing

  • 1 1/4 cups mayonnaise good-quality
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon granulated sugar
  • 1 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch paprika optional, for garnish

Instructions

  • Cook the elbow macaroni in a large pot of salted water according to package directions, but subtract 1 minute from the cooking time for al dente pasta. Drain thoroughly in a colander and rinse under cold water to stop the cooking process immediately.
  • While the pasta cooks, dice the red bell pepper, celery, and red onion into uniform small pieces (approximately ¼-inch cubes). Shred the carrots using the small holes on a box grater. Chop the parsley just before mixing.
  • In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery salt, garlic powder, and black pepper until completely smooth.
  • Transfer the cooled pasta to a very large mixing bowl. Add the diced vegetables, pickle relish, and chopped eggs (if using). Pour about three-quarters of the dressing over the mixture and gently fold everything together with a rubber spatula.
  • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, stir in the remaining dressing, taste, and adjust seasonings if needed. Sprinkle with paprika and additional fresh parsley if desired.

Notes

For best results, allow the macaroni salad to chill for 4 hours or overnight before serving. The pasta will absorb some of the dressing as it sits, which is why reserving some dressing for just before serving is recommended.
For a healthier version, substitute half the mayonnaise with plain Greek yogurt, use whole grain pasta, or double the vegetables.
For food safety, never leave this salad at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F).

Nutrition

Calories: 285kcal | Carbohydrates: 29g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 390mg | Fiber: 2g | Sugar: 4g
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