Old Fashioned Macaroni Salad (Creamy and Crunchy)
This Old Fashioned Macaroni Salad is creamy, crunchy, and packed with classic flavors from crisp vegetables, hard-boiled eggs, dill pickles, and a tangy dressing made with mayonnaise, Greek yogurt, and pickle juice. It's the kind of macaroni salad that feels familiar from the very first bite.
We tend to make this one whenever there's a reason to feed a crowd. From summer BBQs to holiday dinners, it's the kind of classic side dish that never goes out of style.
This macaroni salad offers that same make-ahead convenience like our Potato Salad Without Eggs and Pasta Salad with Fresh Dill.
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Ingredients
The ingredient list is full of common items found in most grocery stores.
See the recipe card below for the exact quantities of each ingredient.
- Elbow Macaroni: Cook until al dente so it holds up well after chilling. Any small or medium pasta shape works if that's what you have on hand.
- Celery: Brings a nice crunch to the salad.
- Red and Green Bell Peppers: For color, sweetness, and a little extra texture. Use one color if that's what you have available.
- Dill Pickles: Their tangy flavor works really well with the creamy dressing. Sweet pickles can be used if preferred.
- Red Onion: Gives the salad a little bite. Green onions are a good substitute.
- Hard-Boiled Eggs: A traditional addition that adds richness and protein. Feel free to leave them out if you're not a fan.
- Mayonnaise and Greek Yogurt: We like using both for a creamy dressing that doesn't feel too heavy. Sour cream also works well.
- Pickle Juice: One of our favorite ingredients in this recipe. It gives the dressing an extra boost of flavor.
- Dry Mustard: Helps round out the dressing without making it taste like mustard.
To make this easy recipe, all you need are some measuring cups and spoons, and a large mixing bowl. If you are cooking your pasta fresh grab a large pot and strainer.
Variations
- Extra Crunch: Add sunflower seeds, chopped celery, or diced cucumber.
- More Heat: Try jalapeños, hot sauce, or spicy pickles.
- Protein Boost: Add grilled chicken, bacon, or hard-boiled eggs.
- Fresh Herbs: Parsley, dill, basil, or chives all work well.
How to Make Old Fashioned Macaroni Salad
This macaroni salad comes together in one large bowl and is even better after a little time in the fridge.
Cook your pasta, if it is not already, in a large pot and rinse cool water to stop the cooking process; but do not make it cold. If you have cooked pasta, allow it to come to room temperature for a better mix.
In a large mixing bowl, add your mayonnaise, Greek yogurt, pickle juice, dry mustard, salt and pepper and whisk well.
Add strained pasta, celery, bell peppers, eggs, and pickles and toss until fully combined.
To thin it out additionally, if needed, add more pickle juice or milk, as desired.
Serve right away or chill for an hour to allow the flavors to really build.
Hint: Be sure to rinse the pasta under cold water to stop the cooking process and help it cool quickly.
Recipe Tips
- Don't Overcook the Pasta: Slightly firm pasta holds its texture much better after chilling.
- Mix While the Pasta Is Slightly Warm: We find the dressing coats the noodles more evenly when the pasta isn't completely cold.
- Ultra Creamy Texture: If you're making the salad ahead, mix it with a little milk before serving to make it extra creamy.
- Give It Time to Chill: The flavor improves significantly after a couple of hours in the refrigerator.
If you're planning a cookout menu, our Keto Broccoli Salad is another classic side dish that pairs perfectly with this macaroni salad.
More Side DIShes
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Make Ahead: This is one of those recipes we often make the night before. The flavors continue to develop and taste even better the next day.
- Before Serving: If the salad thickens after refrigeration, stir in a small spoonful of mayonnaise, Greek yogurt or milk to freshen it up.
Serving Suggestions
- Mains: BBQ Pulled Pork, Grilled BBQ Chicken Thighs or BBQ Ribs.
- Sides: Broccoli Salad with Cranberries, Lemon Herb Red Potato Salad, Cold Tuna Pasta Salad and Watermelon Salad with Honey Lime Dressing.
Macaroni Salad Recipe FAQs
The combination of elbow macaroni, hard-boiled eggs, crunchy celery, peppers, pickles, and a mayonnaise-based dressing is what many families recognize from traditional macaroni salads served at picnics, potlucks, and family gatherings for generations.
Yes. Sour cream creates a slightly richer dressing and works very well in this recipe.
The pasta naturally absorbs some of the dressing as it sits. That's why we like reserving a little of the dressing to stir in before serving.
Absolutely. In fact, we usually do. The dressing has more time to soak into the pasta, and the overall flavor is often better the next day.
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Old Fashioned Macaroni Salad
Equipment
- Measuring Cups and Spoons
- Large Bowl
Ingredients
DRESSING:
- 1 cup mayo
- 1 cup Greek yogurt
- ¼ cup pickle juice
- ½ tablespoon dry mustard
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
SALAD:
- 16 oz elbow macaroni dry measurement, cooked and drained
- 2 stalks celery chopped
- 1 green pepper chopped
- 1 red pepper chopped
- 3 hard boiled eggs chopped
- 3 dill pickles chopped
Instructions
- Cook your pasta, if it is not already, in a large pot and rinse cool water to stop the cooking process; but do not make it cold. If you have cooked pasta, allow it to come to room temperature for a better mix.
- In a large mixing bowl, add your mayonnaise, Greek yogurt, pickle juice, dry mustard, salt and pepper and whisk well.
- Add strained pasta, celery, bell peppers, eggs, and pickles and toss until fully combined.
- To thin it out additionally, if needed, add more pickle juice or milk, as desired.
- Serve right away or chill for an hour to allow the flavors to really build.
Notes
- Don't Overcook the Pasta: Slightly firm pasta holds its texture much better after chilling.
- Mix While the Pasta Is Slightly Warm: We find the dressing coats the noodles more evenly when the pasta isn't completely cold.
- Ultra Creamy Texture: If you're making the salad ahead, mix it with a little milk before serving to make it extra creamy.
- Give It Time to Chill: The flavor improves significantly after a couple of hours in the refrigerator.
- Cold Rinse: Cold water stops the cooking process and helps it cool quickly.
- Refrigerator: Store in an airtight container for up to 4 days.
- Make Ahead: This is one of those recipes we often make the night before. The flavors continue to develop and taste even better the next day.
- Before Serving: If the salad thickens after refrigeration, stir in a small spoonful of mayonnaise, Greek yogurt or milk to freshen it up.
Nutrition
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