This easy Macaroni Salad recipe is loaded with fresh vegetables. Tossed in creamy-sweet-tangy macaroni salad dressing made of mayo sour cream and my homemade sweet pickle relish. A classic favourite side dish for any occasion, potluck and any family gatherings.
This traditional macaroni salad recipe is made of basic ingredients: elbow macaroni, vegetables and creamy mayo dressing.
Macaroni Salad Ingredients, Variations and Substitutes
Pasta– elbow macaroni, substitute with ditalini, shell pasta, farfalle, or penne.
Sweet Pickle Relish-to add a sweet-tangy taste. Try my homemade sweet pickle relish recipe.
For the Creamy Mayo Dressing
Mayonnaise– I recommend using good quality mayo for the best flavour and texture.
Sour Cream– can be substituted with yogurt.
Mustard – yellow mustard or dijon mustard
Apple Cider Vinegar– to balance the flavour, substitute with white vinegar or lemon juice
Sugar– to add sweetness, substitute with honey or condensed milk
Celery salt – substitute with sea salt
Ground black pepperย
For the Vegetables
Carrots, celery, bell peppers, red onion and parsley for garnish.
Optional additional ingredients
Feel free to add or swap the vegetables with other optional add-ins like hard-boiled eggs, cheese, apple, pineapple, or raisins.
I grew up eating macaroni salad (Filipino version) with processed cheddar cheese, pineapple tidbits (similar to Hawaiian-style macaroni salad), sweet pickle relish and raisins. The mayo dressing is more on the sweeter side made with condensed milk.
How to make Macaroni Salad
This dish is a great make-ahead. You can cook the pasta and the dressing a day or two ahead and refrigerate them until ready to use.
Cook the macaroni in salted boiling water (follow the instructions on the package). Set a timer to avoid overcooking. You can prepare other ingredients while cooking the pasta.
Drain and rinse with cold water. This will stop the pasta to continue cooking and keep it al dente. Also, it helps to remove the starch and avoid clumping or sticking.
Drain well and transfer to a mixing bowl. Toss in with a bit of olive oil if desired. Refrigerate until ready to use.
Make the macaroni salad dressing. Mix all the ingredients in a small bowl until well blended. Refrigerate if making ahead or until ready to use. Doing this also helps to thicken the sauce.
Add the chopped vegetables to the bowl of pasta and tossed in the mayo dressing. Garnish with chopped parsley.
Best to serve chilled. Keep refrigerated.
Tip
Make sure to rinse the macaroni with cold water, drain well and cool. Best if cold before tossing it in the mayo dressing. This will keep the macaroni from absorbing the mayonnaise and avoid the mayo to disappear. Toss in some olive oil if making ahead to avoid clumping and drying out.
Recipe Note:
If you like a thicker and creamier mayo dressing, you can adjust the ratio of the mayo with more sour cream and reduce the vinegar to 1 tsp. It depends on your preference, you can easily adjust the measurement of the ingredients to your taste and texture to your liking.
Storing:
Keep refrigerated. Refrigerate for up to 5 days.
Although, you can freeze the macaroni salad. I don’t recommend freezing it. After thawing, the creaminess and texture changed dramatically.
What Goes well with Macaroni Salad?
It’s a great side dish for a barbecue, fried chicken, slow-cooked meat and sandwiches.
Try these delicious recipes with macaroni salad.
Air fryer Whole Chicken Barbecue
Filipino Pork Barbecue Skewers
Macaroni Salad
Watch How to Make It
Ingredients
- ๏ปฟ250 ๏ปฟg ๏ปฟMacaroni
- ยผ ๏ปฟcup ๏ปฟSweet Pickle Relish
๏ปฟMacaroni Salad Dressing
- ๏ปฟ1 ๏ปฟcup ๏ปฟMayonaise
- 2๏ปฟ ๏ปฟtbsp ๏ปฟsour cream ๏ปฟ
- 1๏ปฟ ๏ปฟtsp Yellow ๏ปฟmustard ๏ปฟor dijon mustard
- 1๏ปฟ ๏ปฟtbsp ๏ปฟApple Cider Vinegar sub with ๏ปฟwhite vinegar or lemon juice to taste
- ๏ปฟ1 ๏ปฟtbsp ๏ปฟsugar ๏ปฟsub with 2 tbsp condensed milk or to taste
- ยฝ ๏ปฟtsp ๏ปฟcelery salt ๏ปฟsub with sea salt, to taste
- ยผ ๏ปฟtsp ๏ปฟground black pepper to taste
๏ปฟFor the Vegetables
- ยฝ ๏ปฟcup ๏ปฟcarrot ๏ปฟsmall diced
- โ ๏ปฟcup ๏ปฟcelery ๏ปฟchopped
- โ ๏ปฟcup ๏ปฟred bell pepper ๏ปฟ๏ปฟseeded and chopped
- โ ๏ปฟcup ๏ปฟgreen bell pepper ๏ปฟseeded and chopped
- โ ๏ปฟcup ๏ปฟyellow bell pepper ๏ปฟseeded and chopped
- 3๏ปฟ ๏ปฟtbsp ๏ปฟred onion ๏ปฟfinely chopped
- ๏ปฟ2 ๏ปฟtsp ๏ปฟparsley chopped, ๏ปฟfor garnish (optional)
Optional Add-inns/variations/substitutes
- Hard-boiled eggs, cheese, apple, pineapple, raisins
Instructions
- ๏ปฟCook the macaroni in salted boiling water (follow the instructions on the package). Set a timer to avoid overcooking. Prepare other ingredients while cooking the pasta. Drain and rinse with cold water. Drain well and transfer to a mixing bowl. Toss in with a bit of olive oil if making ahead to avoid drying out and clumping. Refrigerate until ready to use.
- ๏ปฟMake the macaroni salad dressing. Mix all the ingredients in a small bowl until well blended. Refrigerate if making ahead or until ready to use.
- ๏ปฟAdd the chopped vegetables into the bowl of pasta and tossed in the mayo dressing. Garnish with chopped parsley.
- ๏ปฟBest to serve chilled. Keep refrigerated.
