Creamy Macaroni Salad Recipe

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This classic Creamy Macaroni Salad Recipe is about to become your new go-to! It’s filled with easy-to-find ingredients such as celery, onion, and red pepper, all dressed in a creamy mayo dressing just like grandma used to make. It’s the perfect side dish to take to any potluck or get-together!

closeup: my creamy macaroni salad recipe in a bowl with a spoon

Grandma’s Macaroni Salad

I don’t know about you guys, but I am not a fan of store-bought macaroni salad. It always leaves a weird aftertaste in my mouth… not sure what that’s all about, but I refuse to eat it! That’s why I’ve decided that it’s time to start making my own, just like we used to have when I was a kid.

I think we all have memories of our mom’s and grandma’s macaroni salad recipes. I know that in my family, there was always a big bowl of the stuff for the holidays and summertime parties! It’s actually super easy to recreate — all you need are a handful of simple ingredients and about 25 minutes of prep time. Let it chill for about an hour in the fridge, and then it’s ready to serve.

Trust me, after you make this homemade creamy macaroni salad recipe there is no going back to the tub stuff!

Why You’ll Love Creamy Macaroni Salad

  • Inspired by grandma’s macaroni salad
  • Made with easy-to-find, staple ingredients
  • No weird aftertaste
  • You can adjust the ingredients to suit your tastes
  • Great make-ahead side dish
  • Free from preservatives and hard-to-pronounce ingredients
overhead: ingredients needed to make grandma's macaroni salad

Key Ingredients to Make Grandma’s Old Fashioned Macaroni Salad Recipe

  • PASTA: Any type of small pasta will work for this creamy macaroni salad recipe, but I always use elbow pasta for that classic look, taste, and feel.
  • VEGGIES: I like to use celery, bell pepper, onion, and pickles. Feel free to leave out anything you don’t like.
  • EGGS: I know this is a controversial ingredient, but my family and I love the addition.
  • DRESSING: Mayo (there’s no Miracle Whip in grandma’s old fashioned macaroni salad recipe!!), sour cream, vinegar, garlic powder, mustard, and sugar are all you need.
overhead process shot collage: 4 pictures showing the steps to make this cool and creamy macaroni salad

Instructions to Make My Old Fashioned Macaroni Salad Recipe

COOK THE PASTA: Cook the pasta according to package directions, drain, and rinse in cold water until the pasta is cool to the touch. I recommend cooking to al dente so the noodles don’t go soggy.

PREP THE ADD-INS: Prep all the veggies and eggs by dicing them to a small dice. This helps to distribute them evenly throughout the salad — and ensures there will be a little bit of everything in every bite.

MAKE THE DRESSING: Combine the mayonnaise, sour cream, vinegar, mustard, sugar, and garlic powder in a small bowl and mix well. Pour over the macaroni and veggies and stir well. Chill your creamy macaroni salad in the refrigerator for at least 1 hour, or overnight for the best taste.

FAQ

Why is my macaroni salad dry?

Cooking the pasta properly will help with this the best. Cook according to package directions until al dente. Also note that as grandma’s macaroni salad chills in the fridge, it will absorb some of the dressing. If it’s too dry, add a little sour cream or mayo just before serving to make it creamy again.

How do I keep the macaroni from absorbing the mayo?

As mentioned above, the macaroni will inevitably soak up the dressing while it sits in the fridge. There is a quick hack for this, though: toss the pasta in a bit of olive oil before you add the other ingredients and dressing. The oil will act as a barrier!

How should I store leftover creamy macaroni salad?

Place any leftovers in an airtight container in the refrigerator for up to 5 days. Be careful not to leave the salad out in the heat too long — if you make it for a barbecue, take it out only to serve for the freshest texture and flavor!

Should you rinse macaroni when making macaroni salad?

I typically do — rinsing pasta in cold water before using it in a cold dish like my grandma’s old fashioned macaroni salad recipe is like second nature for me. Rinsing removes some of the excess starch and keeps the noodles from sticking together. It also helps cool down the pasta before adding it to the salad.

overhead: grandma's old fashioned macaroni salad recipe in a bowl garnished with black pepper and parsley

Creamy Macaroni Salad Recipe Tips

  • You can use any small pasta if you don’t have elbows on hand. Small shells, ditalini, or mini penne are other great options.
  • Dicing the vegetables small ensures they flavor the salad well and are evenly distributed.
  • Make your creamy macaroni salad recipe even creamier by replacing half of the mayo with Greek yogurt.
  • This old fashioned macaroni salad recipe is perfect for making ahead of time. The longer you let it chill in the fridge, the more time the flavors have to develop.
  • Remember if your salad is a little dry, you can mix in a little sour cream, mayo, or even a dash of milk before serving.
  • Other options for add-ins include bacon, cheddar, shredded carrots, peas, ham, olives, fresh parsley, sweet pickles, tuna, or fresh herbs!

More Salad Recipes To Try

Thanks so much for reading! Let me know what you think about this old fashioned macaroni salad recipe!

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Close up of Macaroni Salad in a bowl with a spoon.

Creamy Macaroni Salad Recipe

Course: Side Dish
Cuisine: American
Keyword: classic macaroni salad, creamy macaroni salad, easy macaroni salad
This classic Creamy Macaroni Salad Recipe is about to become your new go-to! It's filled with easy-to-find ingredients such as celery, onion, and red pepper all dressed in a creamy mayo dressing, just like grandma used to make. It's the perfect side dish to take to any potluck or get-together!
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time:: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 (1 cup servings)
Calories: 451kcal
Author: Malinda Linnebur
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Ingredients

  • 8 ounces (227g) elbow pasta
  • 1 large green onion, diced
  • ¼ cup (30g) diced celery
  • ¼ cup (40g) diced dill pickle
  • ¼ cup (35g) diced bell pepper
  • 1 large hard boiled egg, chopped

DRESSING:

  • 1 cup (225g) mayonnaise
  • ¼ cup (70g) sour cream
  • 1 tablepoon apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon prepared mustard
  • ½ teaspoon garlic powder
  • salt and pepper to taste

Instructions

  • Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and stir to coat.
  • Combine dressing ingredients in medium sized bowl. Add cooked pasta, and all remaining ingredients and stir well to combine.
  • Cover and refrigerate for a minimum of 1 hour before serving.

Notes

  1. STORAGE: Store covered in the refrigerator for up to 5 days.
  2. Use any small pasta if you don’t have elbows on hand. Small shells, ditalini, or mini penne are other great options.
  3. Dicing the vegetables small ensures they flavor the salad well and are evenly distributed.
  4. This salad is perfect for making ahead of time as it gives the salad more time for the flavors to develop.
  5. If you salad is a little dry mix in a little milk, sour cream, or mayo before serving.
  6. Other options add-ins: bacon, cheddar, shredded carrots, peas, ham, olives, fresh parsley, sweet pickles

Nutrition

Serving: 1cup | Calories: 451kcal | Carbohydrates: 31g | Protein: 7g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 751mg | Potassium: 185mg | Fiber: 2g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg

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