Description
This Homemade Macaroni Salad is ultra-creamy without being heavy, loaded with fresh herbs, sweet-tangy flavor, and stays perfectly creamy even when made ahead—ideal for stress-free entertaining.
Ingredients
- 16 oz elbow macaroni
- 1 red bell pepper, diced
- ¾ cup diced sweet pickles
- 4 celery stalks, chopped
- ¼ cup grated carrot
- ½ cup finely diced red onion
- 1 cup mayonnaise
- 1 cup sour cream or Greek yogurt
- ¼ cup sweet pickle juice
- 3 tbsp red wine vinegar
- 2 tbsp granulated sugar
- 1 tbsp Dijon mustard
- 2 tbsp minced fresh parsley (or 2 tsp dried)
- 2 tbsp minced fresh dill (or 2 tsp dried)
- 1 tsp salt
- ½ tsp each pepper, garlic powder, paprika
- ¼–½ tsp crushed red pepper flakes
Instructions
- Cook macaroni in heavily salted water just until al dente. Drain, rinse with cold water, drizzle lightly with olive oil, and cool completely.
- Whisk all dressing ingredients together in a medium bowl.
- Combine cooled macaroni, bell pepper, pickles, celery, carrot, and red onion in a large bowl.
- If serving within 1–2 hours, pour all dressing over salad and stir well. Chill at least 1 hour.
- If serving later, mix in half the dressing and refrigerate salad and remaining dressing separately. Stir in remaining dressing before serving.
Notes
- Can be made up to 24 hours ahead without drying out.
- Greek yogurt creates a lighter, tangier dressing.
- Adjust sweetness with extra pickle juice or sugar to taste.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American