No Southern potluck is complete without a big bowl of cold macaroni salad, boos. It’s a staple down here, and in my opinion, everybody should know how to make a solid one, no matter where you’re at. Macaroni salad feeds a crowd, and keeps ’em as happy as a clam at high tide. You can throw together a huge batch and take it anywhere without a second thought. My macaroni salad is creamy through and through, with a tangy dressing you’ll want ready in the fridge at all times. Get into it!
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How to Make Macaroni Salad
These step-by-step photos show how to make an easy macaroni salad, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Macaroni Salad Recipe
1. Boil the pasta in salted water until al dente
Drain and rinse with cold water. Let it cool completely.
2. Add the Macaroni Salad dressing ingredients to a bowl
Mix until smooth and well combined. Set it to the side.
3. Toss the pasta and veggies with some dressing
Cover and chill for at least an hour. Keep the rest of the dressing on standby.
4. Finish your macaroni salad with the remaining dressing
Mix it up again so every bite is coated. Serve, and enjoy!
PRO TIP: Before serving, you may sprinkle paprika evenly over the top. Don’t mix it in! Leave on top for presentation.
Full Macaroni Salad Recipe
Macaroni Salad Recipe
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Equipment
Ingredients
- 1/2 lb cooked elbow macaroni (or 2 cups dry elbow macaroni)
- 1 cup mayo
- ½ cup sour cream
- ½ tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon dill relish
- 2 ¾ teaspoons sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon celery salt
- ½ teaspoon black pepper
- ¼ teaspoon seasoned salt
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- ¼ cup red onion diced
- ½ cup celery diced
Instructions
- Boil macaroni in salted water according to the box instructions, until al dente. Drain and rinse with cold water to stop the cooking process
- In a bowl add mayo, sour cream, yellow mustard, Dijon mustard, apple cider vinegar, relish, sugar, garlic powder, onion powder, celery salt, black pepper, and seasoning salt. Mix together and set dressing aside
- In a separate large bowl add the cooled pasta, red bell pepper, green bell pepper, red onion, and celery. Add 1 cup of your dressing, stir in to make sure everything is well coated, and place in the refrigerator for at least an hour to chill. Reserve remaining dressing on the side to mix in later. This will help to keep your salad from drying out.
- Before serving, mix in the remaining dressing and stir again to make sure everything is well coated.
Notes
How to Store
- Fridge: Store your mac salad in an airtight container in the fridge for up to 3 to 4 days. It actually gets creamier as it sits, so don’t be surprised if it tastes even better the next day!
- Tip: If you don’t want the pasta to soak up too much dressing, hold off on adding that last bit. Keep it on the side and stir it in right before serving.
Nutrition
Recipe Tips
- Salt that pasta water, y’all. Make it taste like the sea so your macaroni has flavor from the start.
- Soak the onion if you need to. If you don’t like a strong bite, let it sit in cool water for 5 minutes, then drain before adding it in. It mellows that sharp flavor.
- Don’t skip the chill time. I can’t stress this enough! It’s very important for this recipe. You need to let it sit in the fridge for at least an hour so the flavors come together and the dressing soaks in right.
- Keep it cold when serving. This dressing is thick and creamy, and it shouldn’t sit out more than 2 hours. If you’re heading to a picnic or potluck, keep it in a cooler or set the bowl over ice.
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Serving Ideas
- Southern Potluck Favorites: Pair this creamy macaroni salad with spicy fried chicken, baked beans, Auntie Rose’s famous deviled eggs, collard greens, and sweet potato cornbread. That’s a full table that stays busy!
- Backyard Cookout Plate: Serve it up with shredded BBQ chicken sandwiches, corn dogs, country-style pork ribs, cornbread pudding, and vinegar coleslaw.
- Casserole Nights: Spoon this alongside a squash casserole, chicken and rice casserole, baked spaghetti, green bean casserole, funeral potatoes, and maybe some garlic bread.
- Fish Fry Plate: Serve it with fried fish, hush puppies, fried shrimp, coleslaw, fries, and don’t forget the hot sauce and lemon wedges!
Recipe Help
YES! It actually tastes better made in advance. You can boil the macaroni the day before, let it cool, and store it in the fridge. When ready, mix with most of the dressing, chill, then add the remaining dressing right before serving.
It should be tender with a slight bite in the center. Not hard, not soft. Taste it a minute before the box time to check.
Usually overcooked pasta or too much water. Cook just to al dente, and after rinsing, shake off as much water as possible before adding the dressing. Extra moisture will thin it out and soften the texture.
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