Our Macaroni Salad recipe is quick and simple to prepare. A versatile and fool-proof pasta salad with an incredible creamy dressing!
A great summer recipe, our Macaroni Salad is perfect to take to gatherings, parties, BBQ’s, lunches, dinners, or simply to serve as a side dish. Absorbing all of the flavours from the fresh herbs and vegetables, the thick, creamy sauce will be an instant hit with friends and family!
- Macaroni Salad Recipe
MACARONI SALAD
An absolute classic, macaroni salad is always a favourite at BBQ’s and other get togethers. While store bought macaroni salads aren’t bad, we prefer our salads made with love.
Our easy macaroni salad recipe is made with cooked macaroni pasta, red bell peppers (or capsicum), shredded carrot, red onions, dill pickles, crisp celery and chives. Our heavenly dressing is made with mayonnaise, sour cream, vinegar, Dijon mustard, minced garlic, salt, pepper and a pinch of sugar to balance out the acidity.
Much like our Caprese Pasta Salad , our Avocado, Feta and Cucumber Salad and our Perfect Egg Salad , this is a summertime must-make. Like any good dish, we like to make enough for left overs which can be stored in your refrigerator and used as a quick base for proteins like tuna, our honey garlic salmon , or as a side.
While it might be easier and more convenient to opt for store-bought macaroni salad, making your own salad with fresh, crisp ingredients is much more satisfying!
MACARONI SALAD DRESSING
When making a macaroni salad, it’s best to toss it through plenty of dressing to prevent it from drying out and getting pasty. No one likes a macaroni salad comprised entirely of mayonnaise. So, instead of using only mayo, we add in a bit of sour cream to cut through the fat, making it less oily. You can also use yoghurt or Mexican crema.
WHAT TYPE OF MAYONNAISE? I suggest using whole egg mayo as it tends to be less sweet and is usually creamier than regular mayo. VINEGAR: cuts through the fat! You can use white vinegar, apple cider vinegar, or white wine vinegar. Substitute with lemon juice for a citrusy kick. DIJON MUSTARD: adds a slight tangy flavour and helps to thicken the dressing. MINCED GARLIC: completes the flavour profile. You can use garlic powder, onion powder or minced shallots if you prefer.
Like Gordon Ramsay always says: “WHERE’S THE SAUCE?!” Well, we listened and as you can probably tell from our other recipes ( Creamy Dijon Chicken and our Creamy Spinach Artichoke Chicken Thighs ), you know we love drowning our food in sauce. That includes all of our salads. No pasta salad recipe of ours will ever be lacking in dressing!
MACARONI SALAD ADD-IN OPTIONS
Our Macaroni Salad is loaded with flavour and simple veggies. Having said that, there are endless additions that could make your salad even better!
- curry powder
- crispy bacon
- hard-boiled eggs
- ham
- rotisserie chicken
- grape or cherry tomatoes
- sliced olives
- salami
- kielbasa or any smoked sausage
HOW LONG IS MACARONI SALAD GOOD FOR?
Store covered in the refrigerator for up to four days. Take it out of the fridge for at least 20 minutes before serving to get the chill out. It’s best when closer to room temperature or just slightly chilled.
CAN YOU FREEZE MACARONI SALAD?
Absolutely! The day you need to serve it, thaw naturally for a few hours, then toss well.
WHAT TO SERVE WITH MACARONI SALAD
There are plenty of delicious mains that would pair perfectly with our creamy macaroni salad! Here are just a few dishes you can try:
- Garlic Herb Butter Roast Chicken
- Juicy Beef Brisket
- Sticky Oven Barbecue Ribs
- Butter Basted Steakhouse Steak
MORE PASTA SALAD RECIPES
Mediterranean Pasta Salad Caprese Pasta Salad Bruschetta Chicken Pasta Salad
MORE SIDE DISHES
Potato Salad with Bacon & Dill Pickles Greek Chickpea Salad Easy Tomato Salad Avocado Corn Salad Cucumber Feta Salad
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IngredientsUSMetric1x2x3x
SALAD
- ▢ 8 ounces dry macaroni pasta
- ▢ 1/2 medium red bell pepper seeded and finely chopped
- ▢ 1/2 medium red onion finely diced
- ▢ 1 small carrot peeled and shredded
- ▢ 2 dill pickles finely chopped
- ▢ 1/4 cup celery chopped
DRESSING
- ▢ 1 cup mayonnaise S&W, Best Foods, Hellmann’s, Japanese or any whole egg mayo
- ▢ 1/4 cup sour cream
- ▢ 2 tablespoons white vinegar adjust to taste
- ▢ 1 tablespoon dijon mustard
- ▢ 2 tablespoons parsley fresh, chopped
- ▢ 1 tablespoon chives fresh, chopped
- ▢ 1 1/2 teaspoons sugar
- ▢ 1 teaspoon garlic minced
- ▢ 1 1/4 teaspoon salt
- ▢ 1/2 teaspoon pepper
Instructions
- Bring large pot of salted water to the boil over high heat. Add the pasta and boil until al dente (just fork-tender), or follow packet directions.
- While pasta is boiling, prepare/chop SALAD ingredients and add them to a large serving bowl.
- Mix DRESSING ingredients together in a small bowl.
- Once pasta is cooked, drain and rinse under cool running water. Drain well and add to the rest of the SALAD ingredients in the large serving bowl.
- Pour over DRESSING and toss well to evenly combine. Adjust salt, pepper and vinegar to taste.
- Set aside for at least 15 minutes to let the ingredients warm close to room temperature and settle into each other before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Macaroni Salad
Ingredients
SALAD
- 8 ounces dry macaroni pasta
- 1/2 medium red bell pepper seeded and finely chopped
- 1/2 medium red onion finely diced
- 1 small carrot peeled and shredded
- 2 dill pickles finely chopped
- 1/4 cup celery chopped
DRESSING
- 1 cup mayonnaise S&W, Best Foods, Hellmann’s, Japanese or any whole egg mayo
- 1/4 cup sour cream
- 2 tablespoons white vinegar adjust to taste
- 1 tablespoon dijon mustard
- 2 tablespoons parsley fresh, chopped
- 1 tablespoon chives fresh, chopped
- 1 1/2 teaspoons sugar
- 1 teaspoon garlic minced
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Bring large pot of salted water to the boil over high heat. Add the pasta and boil until al dente (just fork-tender), or follow packet directions.
- While pasta is boiling, prepare/chop SALAD ingredients and add them to a large serving bowl.
- Mix DRESSING ingredients together in a small bowl.
- Once pasta is cooked, drain and rinse under cool running water. Drain well and add to the rest of the SALAD ingredients in the large serving bowl.
- Pour over DRESSING and toss well to evenly combine. Adjust salt, pepper and vinegar to taste.
- Set aside for at least 15 minutes to let the ingredients warm close to room temperature and settle into each other before serving.
Notes
Nutrition
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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
