This macaroni salad is super tasty, simple, and full of veggies. With just a bit of prep work, you can make this hearty side dish. It’s such a great addition to a summer bbq or any main meal.
The great thing about a side like this macaroni salad is its versatility. You can easily pair it with just about anything. It’s so flavourful from all the add-ins and creamy thanks to its unique dressing. I love how much of this pasta salad you make from this recipe. Then you can store it in the fridge for a ready-made side for dinner or easily share it at a gathering.
What do I need to make macaroni salad?
- Macaroni
- Olive oil
- Red bell pepper
- Celery
- Red onion
- Sweet gherkin pickles
- Hard-boiled eggs
- Mayonnaise
- Sour cream
- Pickle juice
- Apple cider vinegar
- Sugar
- Dijon mustard
- Salt
- Pepper
- Garlic powder
- Paprika
How to make macaroni salad:
1. Cook macaroni in a large pot with salted water according to the package instructions. Drain and rinse with cold water. Transfer the macaroni to a large mixing bowl, then add about 2 tsps of olive oil and toss the macaroni. *Ensure the macaroni is evenly coated in the olive oil to prevent it from sticking together.
2. Add the red bell pepper, celery, red onion, gherkins, and eggs to the bowl with the macaroni.
3. In a separate bowl, mix together the dressing ingredients (mayonnaise, sour cream, pickle juice, apple cider vinegar, sugar, Dijon mustard, salt, pepper, garlic powder, paprika).
4. Pour the dressing over the macaroni salad. Toss until everything is evenly coated.
![A close up of macaroni salad [with macaroni, vegetables (celery, red bell pepper, red onion, sweet gherkins), hard-boiled eggs and a yellow-white dressing].](https://i0.wp.com/thewitchy-kitchen.com/wp-content/uploads/2025/05/Macaroni_salad_3.jpg?resize=750%2C750&ssl=1)
5. Cover and refrigerate the macaroni salad for at least 1 hour.
Notes:
- Make sure all the vegetables and the eggs are all cut into small and even pieces.
- Be careful not to overcook the macaroni. You want it just al dente.
- You can keep the macaroni salad in the fridge for 3-5 days. Be careful not to leave it sitting out too long, especially if it’s warmer or in sunlight.
- Freezing isn’t recommended as it will likely cause the dressing to split.
* Adapted from these recipes: recipe 1 and recipe 2.
More Recipes:
Macaroni Salad
Description
This macaroni salad is super tasty, simple, and full of veggies. With just a bit of prep work, you can make this hearty side dish.
Ingredients
Macaroni Salad
Dressing
Instructions
-
Cook macaroni in a large pot with salted water according to the package instructions. Drain and rinse with cold water. Transfer the macaroni to a large mixing bowl, then add about 2 tsps of olive oil and toss the macaroni.
Ensure the macaroni is evenly coated in the olive oil to prevent it from sticking together. -
Add the red bell pepper, celery, red onion, gherkins, and eggs to the bowl with the macaroni.
-
In a separate bowl, mix together the dressing ingredients (mayonnaise, sour cream, pickle juice, apple cider vinegar, sugar, Dijon mustard, salt, pepper, garlic powder, paprika).
-
Pour the dressing over the macaroni salad. Toss until everything is evenly coated.
-
Cover and refrigerate the macaroni salad for at least 1 hour.
Note
- Make sure all the vegetables and the eggs are all cut into small and even pieces.
- Be careful not to overcook the macaroni. You want it just al dente.
- You can keep the macaroni salad in the fridge for 3-5 days. Be careful not to leave it sitting out too long, especially if it's warmer or in sunlight.
- Freezing isn't recommended as it will likely cause the dressing to split.
