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Creamy Macaroni Salad

Featured in Fresh salads that brighten your day.

This macaroni salad is all about bold, comforting flavors. Cooked pasta comes together with a handful of fresh veggies like bell peppers, red onion, and celery for texture. The creamy sauce, made with mayo, vinegar, and mustard, is tangy and smooth, while celery seed and fresh herbs create a deeper, richer taste. Chill it so all the flavors blend perfectly before serving.
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Maria from tastyhush
Updated on Thu, 05 Jun 2025 12:54:50 GMT
Creamy Macaroni Salad Pin it
Creamy Macaroni Salad | tastyhush.com
Macaroni salad always shows up at backyard parties, family meals, and cookouts. This classic chilled side mixes soft pasta with crunchy veggies and a creamy, tangy sauce. Here, we'll check out what goes in, how to put it together, and some fun ways to make it your own.

Main Things in Macaroni Salad

Basically, you mix boiled macaroni, crisp chopped veggies, and a creamy sauce with a hint of tang. These are the usual building blocks people use:
  • Dressing – Pools everything together with creamy mayo as the base, plus bits like mustard, a splash of vinegar, a pinch of sugar, and some seasoning for flavor.
  • Veggies – Add crunch and freshness with things like carrots or radishes, celery, chopped peppers (red and green), and onion.
  • Macaroni Noodles – Traditional elbow pasta usually leads, but you can totally try out ditalini or tiny shells if you'd like.

What You'll Need

  • 1/2 lb (250g) elbow macaroni pasta

Pasta

  • 1 medium carrot, shredded with a box grater
  • 3/4 cup red onion, minced (about 1/2 medium one)
  • 3/4 cup diced bell peppers, either red or green (about 1 small pepper)
  • 1 cup finely sliced celery (roughly 1 stalk)

Veggies

  • 1/2 cup mayo (go for whole-egg mayo if you have it)
  • 1/4 cup plain yogurt or sour cream (any fat content you want)
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon garlic powder
  • 2 teaspoons white sugar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon cider or apple cider vinegar
  • 1/2 teaspoon ground black pepper

Dressing

How To Make It

Assembling Everything
  1. Dump in your veggies and cooled pasta – shredded carrot, bell pepper, onion, celery, and macaroni all to a big bowl.
  2. Drizzle dressing on top and toss until each bite is coated.
Mixing Up the Sauce
  1. In another bowl, whip mayo, yogurt or sour cream, lemony vinegar, Dijon, sugar, garlic powder, salt, and pepper until it looks smooth and creamy.
Pasta Prep
  1. First fill a big pot with water, bring it to a boil, and toss in one and a half tablespoons of salt to boost the flavor.
  2. Drop in macaroni and cook till just soft (check the box for timing so you don't overdo it). If you like your pasta on the softer side, leave it for an extra minute.
  3. Drain it all, run under cool water, and give it a good shake to keep the pasta from sticking together.
Taste and Adjust
Let the salad hang out for around 20 minutes, so everything mingles. Then taste and see if it needs more salt, vinegar, sugar, or a little extra mayo—fix it up to your liking before serving.

Temperature to Serve

It's nicest when served cool or just about room temp. Straight from the fridge can make the sauce weirdly thick and not as tasty.

How To Store

If you're not eating it right away, stash it in an airtight bowl in the fridge. It'll stay fresh up to five days.

Freezing Tips

You can freeze it, but skip any microwaving—let it defrost in the fridge. Give everything a good stir after thawing to bring back the creamy texture.

Different Flavor Ideas

  • Greek Spin – Toss in some feta, olives, and extra dried oregano.
  • Italian Twist – Add a bunch of dried oregano, basil, and a splash of olive oil.
  • Mexican Vibe – Swap out vinegar for lime juice, then mix in cilantro or jalapeño pieces.

Creamy Macaroni Salad

Enjoy a simple macaroni salad made with tender pasta, crunchy veggies, and the creamiest dressing. A go-to side for any event, from backyard BBQs to casual dinners.

Prep Time
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Cook Time
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Total Time
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By: Maria

Category: Salads

Difficulty: Easy

Cuisine: American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

01 1/2 pound (250g) elbow macaroni pasta.
02 1 stalk of celery, thinly sliced (1 cup).
03 1 small red bell pepper, chopped into tiny pieces (3/4 cup).
04 1 large green onion, finely chopped (3/4 cup).
05 1 medium carrot, shredded with a grater.
06 Half a cup of full egg mayo (brands like Best Foods or Hellmann's work perfectly).
07 1/2 cup of either yogurt or sour cream, any fat percentage.
08 1 tablespoon apple cider vinegar.
09 2 teaspoons Dijon mustard.
10 2 teaspoons sugar.
11 3/4 teaspoon of garlic powder.
12 1 and 1/4 teaspoons of salt.
13 1/2 teaspoon black pepper.

Instructions

Step 01

Fill a big pot with 4-5 liters (quarts) of water and bring it to a rolling boil. Add 1 and 1/2 tablespoons of salt, then stir in the macaroni. Follow the package directions for cook time. Drain it well and let it cool before using.

Step 02

Take a bowl and whisk together the mayo, yogurt or sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, salt, and black pepper until smooth.

Step 03

In a big serving bowl, combine the cooled macaroni with the sliced celery, diced bell peppers, chopped green onions, and grated carrot. Drizzle the dressing over everything. Toss the mix until every bit is coated evenly.

Step 04

Taste and tweak the flavors if needed—add more vinegar, salt, mayo, or sugar. Let the salad sit for at least 20 minutes to let the flavors develop. Serve it at room temperature, or let it chill overnight—it tastes even better the next day.

Notes

  1. Elbow macaroni is the perfect type of pasta for this dish.
  2. Chopped and shredded veggies, like celery, bell peppers, green onions, and carrots, offer texture and color.
  3. The dressing is creamy but balanced thanks to both mayo and yogurt or sour cream.
  4. Cooling the pasta after cooking keeps it from turning soft and mushy.
  5. Feel free to switch it up with extras like pickles, hard-boiled eggs, or bacon.
  6. Opt for no mayo in the dressing if you're looking for a lighter version.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~