Macaroni Salad
This post may contain affiliate links. Read my full disclosure policy. This macaroni salad is a fresh spin on the old-school classic. A few simple upgrades to the creamy dressing dial up the flavor, while a generous mix of crisp veggies adds color and crunch. It’s bright, refreshing, and just the thing for warm-weather cookouts or picnics. Macaroni salad is a must-have side dish at summer picnics, BBQs, and potlucks—right alongside coleslaw and a classic potato salad. This one has all the appeal of the old-school version, but with a few updates to make it even better. I’ve added sour cream, Dijon mustard, and fresh basil to the dressing and loads of crisp veggies to the salad—the sour cream and mustard add a slight tang, while the basil and veggies bring in welcome summer flavor. The secret to the perfect creamy texture is thinning the dressing with a bit of water so it coats the pasta without getting too clingy. Keep in mind that the dressing thickens and is absorbed by the noodles as the salad sits, so while you can prep all the components ahead, it’s best to toss everything together right before serving. This macaroni salad recipe pairs nicely with steakhouse burgers, hot dogs, fried chicken, baby back ribs, or grilled BBQ chicken. “This is my go to macaroni salad…I make it with different veggies each time depending what I have and it’s always good.” What You’ll Need To Make Macaroni Salad Elbow macaroni, cavatappi, cellantani, farfalle, or fusilli pasta: These shapes are ideal for pasta salad because their ridges, twists, and curves hold onto the creamy dressing and other ingredients, ensuring every bite is flavorful. Their small, bite-sized pieces also make them easy to eat. Mayonnaise: Forms the base of the creamy dressing. Be sure to use a good-quality brand, such as Hellmann’s or Duke’s. Sour cream: Adds a tangy creaminess that complements the mayo. Sugar: Balances out the tanginess with a touch of sweetness. Dijon mustard: Provides a subtle tang and depth of flavor. Apple cider vinegar: Adds acidity and brightness to the dressing. Water: Helps thin the dressing to achieve the perfect consistency. Onion powder: Lends a mild onion flavor without overwhelming the dish. Carrots, Celery, And Red Bell Peppers: These veggies add color, sweetness, and crunch. Scallions: These green onions lend a mild onion flavor and nice pop of green. Fresh basil: Adds fresh, herby flavor that brightens up the salad. Jump to the printable recipe for precise measurements Elbow macaroni, cavatappi, cellantani, farfalle, or fusilli pasta: These shapes are ideal for pasta salad because their ridges, twists, and curves hold onto the creamy dressing and other ingredients, ensuring every bite is flavorful. Their small, bite-sized pieces also make them easy to eat. Mayonnaise: Forms the base of the creamy dressing. Be sure to use a good-quality brand, such as Hellmann’s or Duke’s. Sour cream: Adds a tangy creaminess that complements the mayo. Sugar: Balances out the tanginess with a touch of sweetness. Dijon mustard: Provides a subtle tang and depth of flavor. Apple cider vinegar: Adds acidity and brightness to the dressing. Water: Helps thin the dressing to achieve the perfect consistency. Onion powder: Lends a mild onion flavor without overwhelming the dish. Carrots, Celery, And Red Bell Peppers: These veggies add color, sweetness, and crunch. Scallions: These green onions lend a mild onion flavor and nice pop of green. Fresh basil: Adds fresh, herby flavor that brightens up the salad. Jump to the printable recipe for precise measurements Step-by-Step Instructions Bring a large pot of salted water to a boil. You can be generous with the salt. Salting the water seasons the pasta from within which will add flavor to the salad. Cook the pasta until tender according to package directions, about 1 minute past al dente. While it boils, prep the veggies. When it’s finished cooking, drain the pasta and let it cool to room temperature. In a large bowl, whisk together the mayonnaise, sour cream, sugar, mustard, vinegar, water, salt, pepper, and onion powder until smooth. Whisking the dressing separately ensures it’s completely smooth and evenly seasoned before it coats the pasta and vegetables. Add the cooked pasta, carrots, celery, bell pepper, scallions, and basil to the bowl. Stir until evenly combined. Serve immediately or let sit for up to an hour at room temperature. The dressing will thicken a bit as it sits. If you’d like to get a head start, the dressing can be made up to 3 days ahead, and the pasta, veggies, and basil can all be prepped a day in advance. Just be sure to store each component separately. You May Also Like RecipeComments (125)Add Comment Recipe Comments (125) Add Comment Ingredients 1 pound macaroni, cavatappi, farfalle, or fusilli pasta 1 cup mayonnaise, best quality such as Hellmann's or Duke's 1 cup sour cream 3½ tablespoons sugar 1 tablespoon Dijon mustard ¼ cup apple cider vinegar ¼ cup water 1¼ teaspoons salt, plus more for cooking the pasta 1 teaspoon freshly ground black pepper ¾ teaspoon onion powder ½ cup finely diced or grated carrots, from 1 to 2 carrots ¾ cup finely diced celery, from 2 to 3 celery stalks 1 red, yellow, or orange bell pepper, finely diced 6 scallions, light and dark green parts, finely sliced ¼ cup finely chopped fresh basil 1 pound macaroni, cavatappi, farfalle, or fusilli pasta 1 cup mayonnaise, best quality such as Hellmann's or Duke's 1 cup sour cream 3½ tablespoons sugar 1 tablespoon Dijon mustard ¼ cup apple cider vinegar ¼ cup water 1¼ teaspoons salt, plus more for cooking the pasta 1 teaspoon freshly ground black pepper ¾ teaspoon onion powder ½ cup finely diced or grated carrots, from 1 to 2 carrots ¾ cup finely diced celery, from 2 to 3 celery stalks 1 red, yellow, or orange bell pepper, finely diced 6 scallions, light and dark green parts, finely sliced ¼ cup finely chopped fresh basil Instructions Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until tender (about 1 minute past al dente). Drain and let cool to room temperature. Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, sugar, mustard, vinegar, water, salt, pepper, and onion powder. Add the cooked pasta, carrots, celery, bell pepper, scallions, and basil to the bowl and stir until evenly combined. Taste and adjust seasoning if necessary. Serve the salad immediately or let it sit for up to an hour at room temperature before serving. (Keep in mind that the dressing will thicken and get absorbed by the noodles as the salad sits.) Make-Ahead Instructions: The dressing can be made up to 3 days ahead and refrigerated; the pasta, vegetables, and basil can be prepared up to 1 day ahead and refrigerated. Before serving, bring all of the components to room temperature. Add the dressing to a large bowl and whisk to loosen, then stir in the pasta, vegetables and herbs. Taste and adjust seasoning, if necessary, and serve. Update Note: In response to feedback from readers, this recipe was retested and updated on &frac73;/22 to include less sugar. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until tender (about 1 minute past al dente). Drain and let cool to room temperature. Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, sugar, mustard, vinegar, water, salt, pepper, and onion powder. Add the cooked pasta, carrots, celery, bell pepper, scallions, and basil to the bowl and stir until evenly combined. Taste and adjust seasoning if necessary. Serve the salad immediately or let it sit for up to an hour at room temperature before serving. (Keep in mind that the dressing will thicken and get absorbed by the noodles as the salad sits.) Make-Ahead Instructions: The dressing can be made up to 3 days ahead and refrigerated; the pasta, vegetables, and basil can be prepared up to 1 day ahead and refrigerated. Before serving, bring all of the components to room temperature. Add the dressing to a large bowl and whisk to loosen, then stir in the pasta, vegetables and herbs. Taste and adjust seasoning, if necessary, and serve. Update Note: In response to feedback from readers, this recipe was retested and updated on &frac73;/22 to include less sugar. Nutrition Information Powered by Per serving (12 servings) Calories: 336 Fat: 19 g Saturated fat: 5 g Carbohydrates: 35 g Sugar: 6 g Fiber: 2 g Protein: 6 g Sodium: 268 mg Cholesterol: 17 mg Per serving (12 servings) Calories: 336 Fat: 19 g Saturated fat: 5 g Carbohydrates: 35 g Sugar: 6 g Fiber: 2 g Protein: 6 g Sodium: 268 mg Cholesterol: 17 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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