What are the main ingredients of macaroni salad?

Classic macaroni salad includes elbow pasta, mayo-based dressing, chopped celery, pickles, red onion, and bell pepper. Add-ins like carrots and herbs enhance texture and flavor, while seasonings like vinegar, mustard, and paprika round it out.

Should macaroni salad be eaten cold?

Absolutely. Cold macaroni salad is best served chilled, as the cooling time helps the dressing set and allows the flavors to meld. It’s a refreshing, creamy complement to hot dishes or perfect on its own during warm days.

What is the secret to a good macaroni salad?

Balance and timing. Start with al dente pasta, use a tangy and creamy dressing, and chill the salad thoroughly before serving. Layering textures — crunchy veggies, smooth dressing, and flavorful herbs — ensures each bite is memorable.

What all goes in a cold pasta salad?

Cold pasta salads vary, but a great version combines pasta with colorful vegetables, herbs, and a zesty dressing. For cold macaroni salad, key components include elbow macaroni, sweet pickles, red pepper, red onion, and a creamy-sweet dressing.

Cold Macaroni Salad: Easy, Creamy, and Perfectly Chilled

Description

Cold macaroni salad is creamy, refreshing, and packed with crunchy veggies. A perfect make-ahead recipe for summer and picnics.

Ingredients

- 16 ounces elbow macaroni
- 1 red bell pepper, diced
- 3/4 cup diced sweet pickles
- 4 celery stalks, chopped
- 1/4 cup grated carrot
- 1/2 cup finely diced red onion

Dressing:

- 1 cup mayonnaise
- 1 cup Greek yogurt or sour cream
- 1/4 cup sweet pickle juice
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons minced fresh parsley (or 2 teaspoons dried)
- 2 tablespoons minced fresh dill (or 2 teaspoons dried)
- 1 teaspoon salt
- 1/2 teaspoon each: black pepper, garlic powder, paprika
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)

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Instructions

Cook the elbow macaroni in generously salted boiling water until just al dente. Drain and rinse with cold water. Drizzle with a small amount of olive oil to prevent sticking. Let the pasta cool completely.
In a medium bowl, whisk together all dressing ingredients until smooth and well combined.
In a large bowl, combine the cooked macaroni, bell pepper, pickles, celery, carrot, and red onion.
If serving within 1-2 hours, pour all of the dressing over the salad and mix thoroughly. Chill for at least one hour before serving.
If serving later, mix in only half of the dressing, cover and refrigerate the salad and remaining dressing separately. Stir in the rest of the dressing just before serving.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Pasta and Grain Salads
Method: Boiled
Cuisine: American