This classic macaroni salad is perfect for potlucks and barbecues; its full of flavor and easy to throw together.
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This traditional Easy Creamy Macaroni Salad is one of my favorite side dishes for a BBQ . . . it’s creamy, full of flavor, and easy to throw together.
Recipe Ingredient Notes
To make our classic macaroni salad recipe, you need the following ingredients:
- Dry elbow macaroni
- Celery
- Red onion
- Flat-leaf parsley
- Tomatoes
- Mayonnaise
- Dried mustard
- Sugar
- Apple cider vinegar
- Sour Cream
- Salt
- Pepper
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Classic Macaroni Salad Recipe
- Cook the macaroni pasta as instructed on the package.
- In a large bowl combine the macaroni, celery, onion, carrots, parsley and tomato.
- In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
- Pour the dressing over the salad and stir to combine.
- Season with salt and pepper to taste and serve.
Recipe Notes
- Store the pasta salad in an airtight container in the fridge until ready to serve! Any leftovers can be stored in the refrigerator 5 days.
- Let the pasta cool just a bit before adding the creamy dressing, you want warm, not hot pasta.
Enjoy More Delicious Pasta Recipes
Want to add more veggies to your meals? Browse our comprehensive list of salad recipes.
- BBQ Macaroni Salad
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- Creamy Pasta Salad
- Deviled Egg Pasta Salad
- Greek Pasta Salad
Classic Macaroni Salad Recipe
This classic macaroni salad is perfect for potlucks and barbecues; its full of flavor and easy to throw together.
Serving servings
Ingredients
- 2 cups dry elbow macaroni, cooked, rinsed and drained
- ⅓ cup diced celery
- ¼ cup minced red onion, soaked in cold water for 5 minutes, drained
- ¾ cup shredded carrots
- 1 Tablespoon minced flat-leaf parsley
- ½ cup diced vine ripened tomato, optional
- ½ cup prepared mayonnaise
- ¾ teaspoon dried mustard
- 1 ½ teaspoons sugar
- 1 ½ Tablespoons cider vinegar
- 3 Tablespoons sour cream
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Instructions
- Cook the macaroni pasta as instructed on the package.
- In a large bowl combine the macaroni, celery, onion, carrots, parsley and tomato.
- In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
- Pour the dressing over the salad and stir to combine.
- Season with salt and pepper to taste and serve.
- Store covered in the refrigerator, for up to 3 days.
Notes
- Store the pasta salad in an airtight container in the fridge until ready to serve! Any leftovers can be stored in the refrigerator 5 days.
- Let the pasta cool just a bit before adding the creamy dressing, you want warm, not hot pasta.
- Recipe modified from Food Network.
Nutrition
Calories: 324 kcal · Carbohydrates: 38 g · Protein: 7 g · Fat: 16 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 11 mg · Sodium: 326 mg · Potassium: 178 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 235 IU · Vitamin C: 3 mg · Calcium: 25 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
That picture makes it looks so full and creamy. Definitely a favorite of mine for BBQs and picnics.
Oh how I love macaroni salad. It takes me back to when my grandma would make it. Such sweet memories. Thanks for the recipe. I will have to try yours out! Sure enjoy all you guys here! Your blog is one of my favs. 🙂
What a great recipe! It looks so creamy and yummy.
Thanks for sharing.
Hope to see you on my blog:)
Looks perfect to go on a Picnic!
Holy Yum Fest! Looks Amazing Ladies! Thank you so much for sharing- already SHOUTED it out on FB! 🙂
I have this in the fridge right now 🙂 I already tasted it and it is delicious, it will taste even better after a couple hours in the fridge Im sure, I wish I would have had some tomatoes to put in it, It would be great with sliced olives or some chunks of cheese too 🙂 YUMMY thanks so much
How many adults would this serve?
I would say it would serve 8 adults . . . and they would be good sized servings! 🙂
I made this to eat on during the week. I added some chopped dill pickle, 2 hard boiled eggs and peas. We’ll see how it is tomorrow.
This looks good
I love to cook and bake and just happened on your site. I will make this for sure…love all the recipes…..thanks from Norwood, Ontario
I love this salad. It is great with the addition of salad shrimp
I have been missing macaroni salad since my husband and I have been eating better and then I stumbled upon your recipe. I am able to make it with whole wheat rotini noodles with rave reviews from my family. I already have my second batch in the fridge waiting for turkey burgers tomorrow night for dinner!
Hi Jennifer. Thanks for leaving a nice comment for us! That is great you can use the whole wheat rotini noodles! And turkey burgers are really good! Way to go on the healthy eating! Have a great week.
Would you recommend adding red pepper? If so, should it substitute the carrots or do both?
We haven’t tried adding red pepper but you can certainly give it a try and let us know how it turns out! If you use both carrots and red pepper, I would make sure the final amount is still between 3/4 cup and 1 cup in order for the sauce ratio to still work.