Macaroni Salad

kitty | June 5, 2023   SKIP TO RECIPE  

Top down view of a big bowl of Macaroni Salad.

As we officially kick off the pre-summer with fun weekend gatherings centered around flaming grills, I’m always looking to add unique and easy side dishes to the menu. There’s something so classically American about a good, cold macaroni salad to go along with any barbeque spread. Of course you could always pick up a tub of the stuff at your local grocery store or deli, but homemade is just so much better. Mix this easy, delicious salad any time you’re short on time for a light and satisfying meal or complementary side dish. 

You can use any small pasta shape for the recipe but the little ditalini tubes are just the perfect, dainty bite. For the main add-ins, red onion, red bell pepper, celery, and pickles are a must, but other popular mix-ins include boiled eggs, ham and cheese cubes, and peas. The dressing is also scratch-made and is kind of the star of the show, making this the classic side that it is. The combination of mayo, sour cream and dijon mustard makes this a thick and creamy dressing without being overwhelmingly rich. Then along with the acid from the lemon juice and vinegar and all the zesty spices, it becomes the super flavorful glue that holds the entire dish together. 

I snuck in a secret ingredient that isn’t typical but oh-so-surprisingly delicious–fresh tarragon. It adds an amazing bite of fresh, herby zing that complements the creaminess so well. If you can’t find any or prefer not to use it, opt for some fresh parsley instead. That little bit of green makes a bright pop of difference. All that’s left is to chill for an hour before serving and let the snacking commence. This recipe is so great, you can even make it a day ahead of time and the flavors will only get better.

This salad will definitely be on repeat this summer. It’s so simple to make and customize with pantry and fridge staples that it would be a shame not to mix up a great big bowl for your next gathering or even just for a light summer meal. Plus, the leftovers keep really well, making for amazing snacking even when the party is over.

INGREDIENTS

INSTRUCTIONS

  1. Cook the pasta to al dente doneness according to package directions. Strain and wash and transfer to a large bowl. Drizzle with olive oil and toss well to coat all the pasta.
  2. Add in the chopped onions, bell peppers, celery, and pickles, mixing all together.
  3. To make the dressing, combine the mayonnaise, sour cream, dijon mustard, lemon juice, pickle juice, white vinegar, sugar, tarragon, garlic powder, crushed red pepper, celery seeds, salt and pepper in a medium bowl, whisking well until it is smooth and creamy.
  4. Pour dressing over the pasta and vegetable mixture, tossing well to coat all the ingredients evenly.
  5. Cover the bowl with plastic wrap and chill in the refrigerator for at least an hour before serving. Sprinkle with additional fresh tarragon, toss and serve when ready.

Three-quarter view of a big bowl of Macaroni Salad.
Three-quarter view of a big bowl of Macaroni Salad with a spoon scooping out a serving.
Side view of a big bowl of Macaroni Salad with a wooden spoon full of Macaroni Salad hovering over it.
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