Creamy Macaroni Salad Recipe

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!

I love summertime potluck salads like this one, along with this Mediterranean Orzo Pasta Salad, and all the fresh fruit salads, such as this Cucumber Honeydew Salad or Mojito Fruit Salad.

Close of up macaroni salad garnished with parsley and black pepper.

Pro Tips For The Best Creamy Macaroni Salad

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.
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!

Ingredients: pasta, celery, green onion, bell pepper, hard boiled egg, sour cream, mustard, garlic powder, sugar, apple cider vinegar, and mayo.

Instructions to Make My Old Fashioned Macaroni Salad Recipe

I love how simple this recipe truly is! To get started, boil your pasta according to the package directions. Take care not to overcook your pasta because mushy pasta is never a good thing.

I like to rinse the pasta in cold water immediately after draining the cooking water to stop the pasta from cooking, cool it off, and wash off any extra starch.

Mixing together the dressing ingredients.

I also prefer to mix the dressing thoroughly before adding any other ingredients to ensure it is well combined. (It distributes the flavor better.)

Finished stirring in all the ingredients.

The pasta salad may appear a little loose, but the pasta will continue to absorb the dressing while it sits in the refrigerator.

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 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 view of macaroni salad in a glass bowl with a dark spoon in the bowl.

More Salad Recipes To Try

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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.
8 ounces (227g) elbow pasta
Combine dressing ingredients in medium sized bowl.
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
Add cooked pasta, and all remaining ingredients and stir well to combine.
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
Cover and refrigerate for a minimum of 1 hour before serving.