Creamy Classic Macaroni Salad

When it comes to summer sides, you just can’t beat a Classic Macaroni Salad. It’s the kind of recipe that shows up at every family BBQ, potluck, and picnic—and for good reason. It’s creamy, tangy, and packed with just the right amount of crunch.

This version has all the nostalgic flavor you remember, with tender elbow macaroni, chopped eggs, crunchy celery, red onion, and dill pickles for that little extra zip. And the dressing? It’s the perfect balance of creamy and tangy with a hint of sweetness.

I love making this ahead of time so it’s nice and chilled when it’s time to eat. Plus, it’s one of those dishes that tastes even better the next day—if there are any leftovers, that is.

As a kid, I was obsessed with this macaroni salad recipe. I was one of those picky eaters who turned up my nose at most things—but not this. Something about the creamy dressing, the tangy pickles, and the soft pasta just worked for me. I’d scoop a huge helping onto my plate at every family BBQ and go back for seconds (and sometimes thirds). It was one of the few dishes I never complained about, and to this day, it still brings back those happy summertime memories.

Why You’ll Love This Recipe

• Perfectly nostalgic: This is the classic macaroni salad you grew up with, just like Grandma used to make.
• Great for gatherings: It’s a crowd-pleaser that fits in at BBQs, potlucks, or Sunday dinners.
• Make-ahead friendly: You can prep it in advance and let the flavors mingle in the fridge—actually, it tastes even better the next day!
• Creamy and tangy: The dressing hits all the right notes: creamy, zippy, and just a little sweet.
• A little crunch in every bite: With crisp celery, onion, and pickles, there’s a nice texture balance that keeps every forkful interesting.
• Kid-approved (especially picky ones!): If little me devoured it, that says a lot!

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Elbow macaroni: The classic choice for this salad. Cook it just until tender, then rinse with cold water to stop the cooking and prevent it from getting mushy.
• Hard-boiled eggs: Chop them finely so they mix evenly throughout the salad.
• Celery: Dice it small so it doesn’t overpower the texture.
• Red onion: If you find raw onion too strong, soak it in cold water for 10 minutes before adding.
• Dill pickles: Use your favorite brand for the best flavor boost.
• Fresh parsley: Totally optional, but nice for presentation.
• Mayonnaise: Use a good-quality mayo for the best flavor and texture. I like to use Hellmann’s.
• Sour cream: Adds a little tang and helps lighten the mayo slightly without losing creaminess. Use the full-fat sour cream for best results.
• Yellow mustard: Brings a subtle zip and a little color to the dressing.
• Apple cider vinegar: Brightens everything up and balances the richness of the mayo.
• Sugar: Just a touch helps round out the flavors and soften the vinegar’s sharpness.
• Celery seed: Adds an old-school deli-style flavor that really makes it taste like a classic.
• Salt and black pepper: Season to taste; the pickles and mustard already bring some saltiness, so taste before adding too much.

How to Make Classic Macaroni Salad

• Step One: Cook the macaroni according to the package directions until al dente. Drain and rinse under cold water to stop the cooking. Let cool completely.
• Step Two: In a small bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, celery seed, salt, and pepper.

• Step Three: In a large bowl, add the cooled macaroni, eggs, celery, red onion, and pickles.
• Step Four: Pour the dressing over the salad and stir gently to combine. Cover and refrigerate for at least 1 hour before serving, allowing the flavors to blend. Garnish with fresh parsley, if desired.

What to Serve With It

• Grilled burgers: A classic combo for any cookout.
• Hot dogs or sausages: The creamy salad balances out the smoky flavors.
• BBQ chicken: Perfect for summer dinners or backyard get-togethers.
• Ribs: The refreshing crunch of the salad pairs great with sticky, saucy ribs.
• Baked beans: A comforting, homestyle side dish that rounds out the plate.

Variations and Substitutions

• Use a different pasta shape: Don’t have elbow macaroni? Try another short pasta, such as shells, rotini, or ditalini, instead.
• Swap the pickles: Not a dill pickle fan? Use sweet pickles or bread and butter pickles for a different flavor twist.
• Splash in some pickle juice: For extra tang and a boost of pickle flavor, add a spoonful of pickle juice to the dressing. It really brightens everything up!
• Add more veggies: Toss in chopped green or red bell peppers, shredded carrots, or even peas for extra color and crunch.
• Make it lighter: Use light mayo and Greek yogurt in place of sour cream to cut down on calories without losing creaminess.
• Go egg-free: If you’re not into hard-boiled eggs, just leave them out—no big deal!
• Add protein: Turn it into more of a meal by mixing in diced ham, cooked and crumbled bacon, cooked chicken, or even tuna.
• Try a different mustard: Dijon mustard or spicy brown mustard adds a deeper, more grown-up flavor if you want to mix it up.
• Mix in some cheddar cheese: For a richer, heartier salad, stir in shredded or cubed cheddar—sharp cheddar adds a nice bite!
• No celery seed?: You can skip it or a dash of celery salt instead (just reduce the added salt).

Storage Instructions

Store any leftover macaroni salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Give it a quick stir before serving, as the dressing can settle a bit. If it looks a little dry, you can mix in a spoonful of mayo or a splash of milk to freshen it up.

Pro tip: This salad is best served chilled, so let it sit in the fridge for at least an hour before digging in. It also makes a great make-ahead side for parties or meal prep!

Can you freeze it? Not recommended. The mayo-based dressing doesn’t hold up well in the freezer—it can separate and become watery once thawed. For the best texture and flavor, enjoy it fresh from the fridge.

Recipe Tips and Tricks

• Cook the pasta just right: Don’t overcook the macaroni! You want it tender but still firm, so it doesn’t turn mushy once mixed with the dressing.
• Cool the pasta completely: Rinse it under cold water and let it cool before adding the other ingredients. Warm pasta will absorb too much dressing and can alter the texture.
• Chop everything small: Bite-sized pieces of veggies and eggs make the salad easier to eat and help the flavors blend better.
• Taste before chilling: Give it a quick taste before it goes into the fridge and adjust the salt, pepper, or vinegar if needed.
• Let it chill: This salad really shines after an hour or two in the fridge. It gives the flavors time to mingle and the texture to set.
• Fresh is best: Use fresh celery, onion, and parsley for the brightest flavor and best crunch. Avoid pre-chopped veggies if you can—they tend to be a little dry.

Pasta Salad Recipes

• Hawaiian Macaroni Salad
• Macaroni Dill Salad
• Buffalo Chicken Pasta Salad
• BBQ Chicken Pasta Salad
• Lemon Herb Orzo Salad

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