Macaroni Salad
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This macaroni salad has all the appeal of the old-fashioned, mayo-dressed version but with a few updates to make it taste brighter and better.
Macaroni salad is a must-have side dish at summer picnics, BBQs, and potlucks—right alongside coleslaw and a classic potato salad. This version has all the appeal of the old-school mayo-dressed classic but with a few updates—sour cream, Dijon mustard, fresh basil, and loads of crisp, crunchy veggies—to make it taste even better. The sour cream and mustard add a slight tang, while the basil and veggies bring in fresh summer flavor.
The secret to the perfect creamy texture is thinning the dressing with a bit of water, so it coats the pasta without getting too clingy. Keep in mind that the dressing thickens and is absorbed by the noodles as the salad sits, so while you can prep all the components ahead, it’s best to toss everything together right before serving. This macaroni salad recipe pairs nicely with burgers, hot dogs, fried chicken, baby back ribs, or grilled BBQ chicken.
Table of Contents
“This is my go to macaroni salad…I make it with different veggies each time depending what I have and it’s always good.”
What You’ll Need To Make Macaroni Salad
- Elbow macaroni, cavatappi, farfalle, or fusilli pasta: These shapes are ideal for pasta salad because their ridges, twists, and curves hold onto the creamy dressing and other ingredients, ensuring every bite is flavorful. Their small, bite-sized pieces also make them easy to eat.
- Mayonnaise: Forms the base of the creamy dressing. Be sure to use a good-quality brand, such as Hellmann’s or Duke’s.
- Sour cream: Adds a tangy creaminess that complements the mayo.
- Sugar: Balances out the tanginess with a touch of sweetness.
- Dijon mustard: Provides a subtle tang and depth of flavor.
- Apple cider vinegar: Adds acidity and brightness to the dressing.
- Water: Helps thin the dressing to achieve the perfect consistency.
- Onion powder: Lends a mild onion flavor without overwhelming the dish.
- Carrots, Celery and Bell Pepper: These veggies add color, sweetness, and crunch.
- Scallions: Lends a mild onion flavor and a pop of green.
- Fresh basil: Adds fresh, herby flavor that brightens up the salad.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Bring a large pot of salted water to a boil. Cook the pasta until tender according to package instructions (about 1 minute past al dente).
While the pasta boils, prep all the add-ins.
Drain the pasta in a colander and let cool to room temperature.
In a large bowl, combine the mayonnaise, sour cream, sugar, mustard, vinegar, water, salt, pepper, and onion powder.
Whisk until combined.
Add the cooked pasta, carrots, celery, bell pepper, scallions, and basil to the bowl.
Stir until evenly combined.
Serve immediately or let sit for up to an hour at room temperature before serving. Keep in mind that the dressing will thicken a bit as it sits.
How To Make Macaroni Salad Ahead
The dressing can be made up to 3 days ahead and refrigerated; the pasta, vegetables, and basil can be prepared up to 1 day ahead and refrigerated. Before serving, bring all of the components to room temperature. Add the dressing to a large bowl and whisk to loosen, then stir in the pasta, vegetables and herbs. Taste and adjust seasoning and serve.
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Macaroni Salad
This macaroni salad has all the appeal of the old-fashioned, mayo-dressed version but with a few updates to make it taste brighter and better.
Ingredients
- 1 pound macaroni, cavatappi, farfalle, or fusilli pasta
- 1 cup mayonnaise, best quality such as Hellmann's or Duke's
- 1 cup sour cream
- 3½ tablespoons sugar
- 1 tablespoon Dijon mustard
- ¼ cup apple cider vinegar
- ¼ cup water
- 1¼ teaspoons salt, plus more for cooking the pasta
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon onion powder
- ½ cup finely diced or grated carrots, from 1 to 2 carrots
- ¾ cup finely diced celery, from 2 to 3 celery stalks
- 1 red, yellow, or orange bell pepper, finely diced
- 6 scallions, light and dark green parts, finely sliced
- ¼ cup finely chopped fresh basil
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until tender (about 1 minute past al dente). Drain and let cool to room temperature.
- Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, sugar, mustard, vinegar, water, salt, pepper, and onion powder.
- Add the cooked pasta, carrots, celery, bell pepper, scallions, and basil to the bowl and stir until evenly combined. Taste and adjust seasoning if necessary. Serve the salad immediately or let it sit for up to an hour at room temperature before serving. (Keep in mind that the dressing will thicken and get absorbed by the noodles as the salad sits.)
- Make-Ahead Instructions: The dressing can be made up to 3 days ahead and refrigerated; the pasta, vegetables, and basil can be prepared up to 1 day ahead and refrigerated. Before serving, bring all of the components to room temperature. Add the dressing to a large bowl and whisk to loosen, then stir in the pasta, vegetables and herbs. Taste and adjust seasoning, if necessary, and serve.
- Update Note: In response to feedback from readers, this recipe was retested and updated on &frac73;/22 to include less sugar.
Nutrition Information
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- Per serving (12 servings)
- Calories: 336
- Fat: 19 g
- Saturated fat: 5 g
- Carbohydrates: 35 g
- Sugar: 6 g
- Fiber: 2 g
- Protein: 6 g
- Sodium: 268 mg
- Cholesterol: 17 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This Macaroni Salad is VERY good! I also had about 4 tbsp of freshly grated Parmesan that I added and some red grapes. It’s a hit in our home! Thank you Jen for sharing such wonderful recipes.
Is it possible to make this without the mustard?? Will it still have a good flavor to it?
I like it with the mustard, but in a pinch, you can omit it — it will still be good. 😊
Is it possible to make this parve? What can I substitute for the sour cream? Thank you!!
Hi Susan, you can replace the sour cream with a non-dairy sour cream or non-dairy Greek yogurt. Hope you enjoy if you make it!
Thank you I just bought that! Trying to make it tonight!!
That was the worst mac salad ive ever tasted tasted and im 72
My wife and I took two bites and threw the whole thing out. The mustard was a horible idea.
Excellent. It had everything in it to give it great flavor. I made this to take to a party and they loved it. Some asked for the recipe!
Delicious! I used small amount of red onion, added some celery seed, and used stone ground mustard, as had no Dijon. SOOOOOOOO YUMMY! Thank you!
Very good. It took me a long time to cut up everything so be sure to budget for this! I also ran the macaroni under cold water to bring it to room temperature.
Made recipe exactly as written (revised version) and it was delicious! All party guests raved! This is for sure is my favorite pasta salad now!
Can I use dill instead of basil ?
Sure, but you’ll need significantly less. Enjoy!
So good. Perfect for the hot summer. This may weird others out, but my sister used to make macaroni salad with black olives, sharp cheddar cheese & thinly sliced hard boiled eggs. I added these ingredients & it turned out great. Reminds me of my sister & is a complete meal that is cold. Many thanks Jenn for another great recipe. Hope everyone has a great summer.
I really love this salad, so good! Your recipes are all just amazing!
I have made this macaroni salad a few times now! This is the best macaroni salad dressing ever! I use real Mayo with avocado oil. Healthier than canola based or soybean oil. I also change out the added extras to ones my family prefers in a macaroni salad such as, roasted red bell pepper (from a jar) sliced, dill pickles and black olives.