Recipe

Fresh Macaroni Salad

A creamy, bright macaroni salad with crisp veggies, a tangy-sweet dressing, and zero drama. Perfect for cookouts, potlucks, and meal prep lunches.

By Matt Campbell

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4.8

A bowl of creamy macaroni salad with celery, red onion, and dill on a picnic table in natural light

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Macaroni salad gets a bad rap because we’ve all met the version that’s either bland, overly sweet, or swimming in mayo like it lost a bet. This one is the opposite. It’s creamy, yes, but also fresh and punchy with a quick tangy dressing, crisp veggies, and just enough seasoning to make you keep “taste testing” until your spoon mysteriously disappears.

It’s also extremely forgiving. Use what you’ve got. Adjust the crunch. Make it more dill-forward. Add eggs if your family expects them. The key is simple: cook the pasta right, cool it fast, and let the dressing soak in long enough to taste like it belongs together.

Cooked elbow macaroni draining in a colander over a sink

Why It Works

Creamy but not heavy: A mayo and sour cream base keeps it rich while the vinegar and Dijon keep it lively.
Fresh crunch in every bite: Celery, bell pepper, and red onion add texture that holds up for days.
No mushy pasta: We cook to al dente, then cool it fast so the noodles stay bouncy.
Make-ahead friendly: It tastes even better after a few hours in the fridge when the flavors have time to mingle.

Yield: Makes about 8 cups total, or 8 servings (about 1 cup each).

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. The flavors improve after the first few hours.

Freshen it up: If it tightens up in the fridge, stir in 1 to 3 tablespoons of milk, a spoonful of mayo, or a squeeze of lemon juice. Then taste and salt again.

Food safety tip: At picnics and cookouts, keep it chilled. Don’t leave it out longer than 2 hours, or 1 hour if it’s hotter than 90°F / 32°C.

Freezing: Not recommended. Mayo-based dressings tend to split and the veggies lose their crunch.

Common Questions

How do I keep macaroni salad from getting watery?

Drain the pasta really well and let it cool before mixing. Also, salt the veggies lightly and pat them dry if they seem extra juicy. If you use pickle relish, drain off excess liquid first.

Do I have to rinse the pasta?

You don’t have to, but I like to. A quick rinse cools the pasta fast and washes off extra starch for a cleaner, less gummy salad. Prefer not to rinse? Toss the hot pasta with a spoonful of dressing, then spread it out to cool so it doesn’t keep cooking.

Can I make it the night before?

Absolutely. If you’ve got time, make it 4 to 24 hours ahead. Reserve a few spoonfuls of dressing (or a little mayo) and stir it in right before serving so it stays creamy.

What is the best pasta shape?

Elbows are the classic, but small shells, ditalini, or mini penne work great too. You want small pasta that catches dressing.

Can I add protein?

Yes. Chopped hard-boiled eggs, diced ham, shredded chicken, or a can of drained tuna all work. Keep it simple and don’t overload it, or it turns into a different salad.

Any allergy notes?

This contains eggs (mayo) and dairy (sour cream or yogurt). Swap in dairy-free mayo and dairy-free sour cream if you need to.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot
Colander
Large mixing bowl
Small bowl or measuring cup for dressing
Whisk
Chef’s knife and cutting board
Measuring cups and spoons

I started making macaroni salad because it was the one “easy side” everyone asked me to bring, which sounds like a compliment until you realize it’s also where people hide their strongest opinions. Too sweet. Too bland. Too mushy. Too much mayo. So I treated it like any other dish: build flavor fast, balance the richness, and make sure there’s texture. This version is what I bring now because it tastes like summer and it holds up like a champ. Also, I’ve watched people who “don’t even like macaroni salad” go back for seconds, which is basically my favorite kind of kitchen chaos.