Creamy Macaroni Salad

This is our go-to macaroni salad—the one that disappears first at every gathering. Tender elbow macaroni is tossed with crisp, colorful veggies like red onion, celery, and bell peppers, plus fresh herbs and a rich, creamy dressing that ties everything together beautifully.

The dressing is smooth, tangy, and full of flavor, made with mayonnaise, sour cream, Dijon mustard, white wine vinegar, brown sugar, garlic powder, salt, and black pepper. It’s the kind of classic combination that just works.

Every family has that one recipe—the one that isn’t just requested, but confidently expected. For us, it’s this macaroni salad. It’s not your average pasta salad. It’s creamy without being heavy, tangy but balanced, and has the perfect mix of soft pasta and crunchy vegetables. Over the years, I’ve tested and tweaked this recipe more times than I can count, dialing in the ideal dressing, nailing the crunch-to-pasta ratio, and adding those small finishing touches that take it from good to truly unforgettable.

And it’s not just a family favorite—readers love it too. I genuinely smile every time I see comments and messages from people who make this macaroni salad again and again. Knowing it’s become part of other families’ tables makes this recipe extra special.

Important Ingredient Notes & Substitutions

Below are a few ingredients worth calling out, along with substitution tips. The full ingredient list can be found in the recipe card.

Pasta
Stick with a smaller pasta shape like elbow macaroni or ditalini. They hold the dressing well and mix evenly with the other ingredients. I don’t recommend orecchiette for macaroni salad, as it tends to stick together and doesn’t coat as nicely.

Herbs
Fresh parsley and fresh dill add brightness and depth. You can leave one out if needed, but I highly recommend trying both at least once—they really elevate the flavor.

Sour Cream
Sour cream adds richness, creaminess, and a subtle tang that balances the dressing. Greek yogurt can be used in a pinch, but keep in mind the flavor and texture won’t be quite the same.

Creamy Macaroni Salad

Print

This macaroni salad is a creamy, tangy, and perfectly textured side dish that has become a summer staple. It’s vibrant, refreshing, and full of flavor, making it the perfect addition to picnics, barbecues, and family gatherings.

Prep Time 20 minutes

Cook Time 8 minutes

Cool in the refrigerator: 2 hours

Total Time 2 hours 28 minutes

Ingredients

• 1 lb uncooked macaroni pasta
• 1/2 cup diced red onion
• 1 medium red bell pepper
• 3 short celery ribs
• 1/4 cup diced green onion
• 2 tbsp minced fresh parsley
• 1 tbsp minced fresh dill weed

Dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp Dijon Mustard
• 2 tbsp apple cider vinegar
• 1 1/2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt more or less to taste

Instructions

1. Cook the pasta in well-salted water according to the package directions, until al dente. Drain and let the pasta cool until it’s no longer hot, gently fluffing it occasionally as it cools.
2. While the pasta cooks, dice all of the vegetables and herbs, and whisk together all of the dressing ingredients in a separate bowl.
3. Transfer the cooled pasta to a large mixing bowl, add the vegetables and herbs, and toss to combine.
4. Pour the dressing over the pasta mixture and mix until everything is evenly coated.
5. Cover the bowl with plastic wrap, or transfer the salad to a container with a lid, and refrigerate for at least 2 hours before serving

Please leave a star rating and comment to let us know how you liked this recipe!

Notes

• Storing: Store all the leftovers in the refrigerator. When properly stored in an air-tight container, in the refrigerator, macaroni salad should last 3 to 4 days. 
• Making Ahead: You can prepare the whole salad a day or two ahead of time and store it in a refrigerator, in an air-tight food storage container. 

Let us know if you liked this recipe. Try the other recipe categories as well!