Classic Macaroni Salad
on May 13, 2020, Updated Apr 16, 2025
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This is the best kind of old-fashioned macaroni salad, starring a simple dressing and elbows, perfect for picnics and barbecues.
This is what I think of as the platonic ideal of macaroni salad. The kind of truly classic macaroni salad you find at a great diner or deli counter. NOT the “meh” mac salad at a mediocre supermarket. It’s truly easy to make, and uses ingredients you probably have in your pantry. And while there is no shame (NO SHAME!) in buying packaged macaroni salad, this is just leaps and bounds above.
Old-fashioned macaroni salad is what you are thinking of when you are planning those summer BBQs, cookouts, picnics, and potlucks! And if you were going to create a big old spread of summer salads, you could nestle this up with a Chicken Salad, a Summer Shrimp Salad, and a Classic Potato Salad.
Table of Contents
Old-Fashioned Macaroni Salad
This classic recipe was inspired by Sheila Lukins’ macaroni salad recipe in her terrific U.S.A. Cookbook, who shares the opinion that macaroni salad just has to be made with macaroni.
This macaroni salad recipe is delightfully creamy and soothing in its mildness. The relish, to me, is what makes picnic-style macaroni salad what it is. The flavors are nicely balanced, not overdressed or hyper-creamy as some macaroni salads can be.
Ingredients
- Dried elbow macaroni – This is essential for a classic macaroni salad; read the note below for more.
- Mayonnaise, sour cream, milk – The combination of these offers a creamy, tangy, and rich dressing for the pasta.
- Salt and pepper – To taste.
- Plum tomatoes – For a little burst of sweetness and acidity.
- Bell pepper – Adds just a bit of crunch. You can use yellow, red, orange, or a combination of all three for extra color.
- Red onion – For a bit of spice and a variety of texture. You could also use other colors of onions, or scallions, or green onions.
- Fresh dill and parsley – These herbs will offer a fresh and earthy flavor.
- Sweet pickle relish – The pickle relish adds a bright burst of flavor.
How to Make Classic Macaroni Salad
- Cook the pasta: Cook the macaroni pasta according to the package directions in salted water. Drain and rinse under cold water.
- Make the dressing: Combine mayonnaise, sour cream, milk, salt, and pepper.
- Combine everything: Mix the macaroni, dressing, tomatoes, bell pepper, onion, dill, parsley, and relish.
- Refrigerate and enjoy: Cover the salad and refrigerate for 4 to 24 hours. Bring to room temperature before serving and adjust the seasonings.
Tips and Variations
- It is key to drain the pasta thoroughly before combining it with the dressing. Otherwise, excess water clinging to the elbows might dilute the creamy dressing and prevent it from coating the pasta evenly.
- Add some finely chopped celery along with the other vegetables.
- I feel like macaroni salad has to be made with macaroni noodles. I make loads of pasta salads, and many of them involve different shapes of pasta. However, to me, classic macaroni salad with its particular combination of mayo and sour cream and veggies and a touch of something pickly just demands to be made with elbows.
- You could simplify this macaroni salad if you don’t have all of the ingredients. Feel free to leave out the tomatoes or one of the herbs or the peppers, if you wish.
- Add some chopped hard-boiled eggs.
- Try chopped sweet pickles in place of the relish.
FAQs
Taking the time to cook your pasta perfectly is the key to the perfect macaroni salad. Do not undercook your pasta. This is not the place for super al dente pasta. Cooking your pasta thoroughly until tender with just a bit of chew means the macaroni salad dressing will adhere and coat the elbows well, providing that ideal creamy texture.
Yes, for macaroni salad, you should rinse your pasta. Usually, you should not rinse pasta when serving it hot with a sauce, as the starch coating the cooked pasta helps the sauce adhere to the noodles better. In the case of a cold salad, the starch might actually make the salad sticky or even a bit grainy. For the ultimate creamy experience, rinse the pasta under cool water before tossing it with the dressing.
Make-Ahead and Leftovers
You should absolutely make macaroni salad in advance because the flavor gets better as it chills, and leftovers are always welcome! Store macaroni salad in an airtight container in the fridge for up to 1 week. Bring to room temperature before serving for the best flavor and texture.
What to Serve With Classic Macaroni Salad
More Pasta Salad Recipes
- Filled with veggies, this Vegetarian Pasta Salad recipe is a great option for any occasion.
- The Greek Chicken Pasta Salad has a Mediterranean array of flavors that will please everyone.
- Chicken Pasta Salad with Ramp Vinaigrette is the pasta salad you need to make in spring when ramps are in season.
- Later in summer, make a Tomato, Corn, Basil, and Mozzarella Pasta Salad…a sure winner!
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Classic Macaroni Salad
Ingredients
- ½ pound dried elbow macaroni
- ¾ cup mayonnaise
- ¼ cup sour cream
- ¼ cup milk
- Kosher salt and freshly ground black pepper (to taste)
- ½ cup seeded and diced plum tomatoes
- ½ cup finely diced bell pepper (yellow, red, green, or a combination)
- ½ cup minced red onion
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons sweet pickle relish
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions. Drain and rinse in a colander under cold water.
- Place the mayonnaise, sour cream, milk, salt, and pepper in a bowl and stir to combine. Add the drained, cooled macaroni, and toss to combine. Add the tomatoes, bell pepper, onion, dill, parsley, and relish and toss to combine very well.
- Cover the salad and refrigerate for 4 to 24 hours. Bring to room temperature before serving and adjust the seasonings.
Notes
- Taking the time to cook your pasta perfectly is the key to perfect macaroni salad. Do not undercook your pasta. This is not the place for al dente pasta. Cooking your pasta thoroughly until tender means the sauce will adhere and coat the pasta well, and provide that ideal creamy texture.
- Macaroni salad should be made several hours in advance (4-24 hours, to be exact), as the flavor will get better over time. Store leftovers in an airtight container in the fridge for up to a week. Bring to room temperature before serving for the best flavor and texture.
This is the perfect recipe for a classic! My family loves this and we take it to all our picnics. A real hit!