Macaroni Salad
Creamy, crunchy, tangy, and sweet, this macaroni salad is perfection! Tender noodles, crisp vegetables, and creamy mayo dressing unite to create a mouth-watering dish that’s alive with flavor, texture, and color.
This recipe was written for the Arizona Republic.
Say goodbye to bland pasta; this season, your macaroni salad will be the star of the show. The creamy side dish has justifiably become a summertime staple because it partners perfectly with other seasonal favorites, including barbecued chicken and beef, juicy burgers, grilled hot dogs, and corn on the cob. And while grabbing a pound or so from your grocery store deli might seem like the easiest option, I can assure you, it’s not the best route. Homemade macaroni salad is fresh, colorful, and bursting with contrasting flavors and textures. It’s also easy to make!
Choose your favorite pasta shape! Elbow macaroni is traditional for macaroni salad, but any small-shaped pasta will work, including ditalini, mini penne, small shells, and wagon wheels.
Cook your pasta in salted water. Add about 1 tablespoon of kosher salt to 4 to 6 quarts of boiling water for one pound of pasta. This ensures that your pasta is seasoned from the very beginning. Pro tip: Do not under- or over-cook your pasta. Cook until the pasta is al dente, or soft but with a slight bite to it.
Cool your pasta before adding the dressing. Rinse your cooked/drained pasta under cold water to prevent further cooking and to start the cooling process. Quickly cooling the pasta will prevent it from getting sticky and/or mushy. To prevent the pasta from absorbing all the dressing (which will make it mushy), cool the pasta completely before adding the dressing and other ingredients. While your pasta is cooling, stir it occasionally to prevent clumping. Pro tip: To speed up the cooling process, transfer the cooked pasta to a rimmed baking sheet or large baking dish and spread out in a thin layer.
Balance the flavors in the dressing. The model dressing for macaroni salad boasts a subtle sweetness, a nuance that complements the salty and tangy ingredients in the dish. We add sugar (or honey) for sweetness, but by using some of the liquid from the pickle jar, we can cut back on the sugar while adding additional flavor to the dressing.
Make the correct amount of dressing. Flawless macaroni salad is neither dry nor overly drenched in dressing. There’s a dressing “sweet spot”, which we’ve accomplished below – about 1 cup of dressing for 1 pound of pasta. The goal is to coat the noodles without them being drippy. Note: Your pasta will soak up some of the dressing while chilling, so don’t be alarmed if it seems like you have too much in the beginning.
Hard boiled eggs are traditional, but also optional. If you would rather not add eggs to your macaroni salad, you can leave them out. If desired, you may add 1 cup of diced mild cheddar cheese for flavor and texture.
Use sweet pickles or relish. Pickles are essential for macaroni salad, and it’s their sweet crunch that differentiates the dish from other pasta salads. I prefer diced sweet gherkins here, but you can certainly use sweet relish and save the chopping step.
Choose any color bell pepper. Red bell pepper is the classic addition for macaroni salad, and it adds great color and texture. That said, yellow, green, and orange bell peppers will also add color and that coveted crunch.
Plan ahead. Macaroni salad tastes best when it’s had a chance to marinate. The flavors meld and evolve, creating a much more flavorful experience. I suggest chilling your macaroni salad for at least 2 hours before serving.
Consider add-ins. This macaroni salad needs no festooning, but if you feel compelled to jazz it up, great additions include diced or shredded carrots, chickpeas, diced cucumber, and green peas. Just make sure your add-ins are about the size of your macaroni.
How long can you keep macaroni salad?
Stored in an airtight container, macaroni salad will keep for up to five days in the refrigerator. You can also freeze your macaroni salad for up to 3 months (stored in an airtight container).
Consider food safety. Since macaroni salad is often served at outdoor gatherings, be mindful of how long it sits out. Don’t leave your macaroni salad at room temperature for more than two hours. In fact, if it’s hot outside, cap the time at about 90 minutes. This is true for all salads made with mayo and eggs. Pro tip: Nestle your bowl of macaroni salad in a large bowl of ice to ensure food safety for the duration of your party.
Macaroni Salad
Ingredients
For the Salad
- 16 ounces elbow macaroni, or other small-shaped pasta, such as ditalini, mini penne, small shells, and wagon wheels
- 2 teaspoons olive oil
- 3/4 cup diced sweet gherkins, about 4-6 pickles
- 1 red bell pepper, seeded and diced
- 2 stalks celery, thinly sliced
- 1/2 cup diced red onion
- 3 hard-boiled eggs*, diced
For the Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons sweet gherkin pickle juice
- 1 tablespoon red or white wine vinegar, or apple cider vinegar
- 1 tablespoon granulated sugar or honey
- 2 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper
Instructions
- Cook the macaroni according to the package instructions. Drain and immediately rinse under cold water. Transfer the noodles to a large, rimmed baking sheet or baking dish, drizzle with the olive oil and stir to coat. Cool completely, stirring occasionally.
- Meanwhile, to make the dressing, in a medium bowl, whisk together the mayonnaise, sour cream, pickle juice, vinegar, sugar, mustard, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Transfer the pasta to a large bowl. Add the pickles, bell pepper, celery, onion, and eggs and toss gently to combine. Add the dressing and stir to coat. Cover with plastic and refrigerate for at least 2 hours. Stir and season to taste with salt and black pepper before serving.