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Traditional macaroni salad recipe in a bowl, creamy and colorful, close-up.

How to Make the Best Macaroni Salad Recipe for Summer Picnics and BBQs


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  • Author: Olivia
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This creamy and tangy traditional macaroni salad recipe is packed with crunchy vegetables, sweet pickles, and a flavorful mayo-based dressingโ€”perfect for summer cookouts, potlucks, or family dinners.


Ingredients

Scale
  • 8 oz dry macaroni noodles (227g)
  • ยฝ cup finely diced sweet gherkins (80g)
  • ยพ cup finely diced red bell pepper (100g)
  • โ…“ cup thinly sliced celery (55g)
  • โ…“ cup finely diced red onion (45g)
  • 2 large hard-boiled eggs, finely diced
  • ยพ cup mayonnaise (175g)
  • ยผ cup sour cream (70g)
  • 2 tablespoons sweet pickle juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon granulated sugar
  • 2 teaspoons Dijon mustard
  • ยผ teaspoon salt
  • ยผ teaspoon ground black pepper
  • โ…› teaspoon garlic powder
  • โ…› teaspoon crushed red pepper (optional)


Instructions

  1. Cook macaroni noodles according to package instructions. Drain, rinse with cold water, then drizzle with a teaspoon of olive oil and stir to prevent sticking.
  2. In a large bowl, combine cooled noodles with sweet gherkins, red bell pepper, celery, red onion, and diced eggs. Mix well.
  3. In a separate bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, garlic powder, and crushed red pepper.
  4. Pour the dressing over the macaroni mixture and toss to coat evenly.
  5. Cover the bowl and refrigerate for at least 1 hour before serving. Stir again before serving and enjoy.

Notes

  • For extra freshness, serve in a chilled bowl and garnish with herbs or red bell pepper slices.
  • Portion into individual cups for picnics or parties.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Add a little mayo or pickle juice if the salad seems dry after refrigerating.
  • Never leave the salad out for more than 2 hours in warm weather.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 5g
  • Sodium: 420mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 105mg
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