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You’ll love this easy recipe for creamy, classic macaroni salad. The perfect addition to your backyard bbq!
For me, summer meals translate to easy recipes, best shared outside around a picnic table. I abandon my oven for the grill and pair grilled fish, chicken, and burgers with classic summery sides like this creamy macaroni salad.
This recipe for classic macaroni salad is a nod to the macaroni salads of my youth, but with a little twist. I boiled up some elbow macaroni and tossed it with crunchy celery, fresh herbs, and green onions. The dressing is mayonnaise-based, with a pop of acid from apple cider vinegar, and some added oomph from chopped dill pickles and spoon of stone-ground mustard.
While I like a mayonnaise dressing for macaroni salad, I don’t want it swimming in it. The sour cream, mustard, and vinegar cut through that richness while still keeping the salad creamy. Dill pickles are my favorite addition, but you could use bread and butter pickles or even a couple of spoons of pickle relish if you prefer.
I also love a bit of texture, and celery gives this macaroni salad just the crunch I’m craving. A pinch of celery seed amps up the celery flavor and those along with the mustard seeds give the salad a pretty fleck.
Whether you’re hosting a backyard gathering, heading to a potluck dinner, or simply looking for an easy summer side for a weeknight, be sure to add this classic macaroni salad to the list! It’s sure to become a favorite in your house too!
Let’s make Classic Macaroni Salad
- Gather all of your ingredients for the macaroni salad.
- Combine the cooked macaroni with the celery, parsley, pickles, and green onion in one bowl. Combine the remaining ingredients in another bowl and whisk together.
- Combine the wet and dry ingredients, tossing well. Serve immediately or hold in the refrigerator for up to three days.
Tips for success
- I love elbow macaroni for purely nostalgic reasons, but you can use mini shells, farfalle, orecchiette or your favorite pasta to mix it up.
- Cook your pasta al dente so it doesn’t turn too mushy after you combine it with the mayo dressing.
- Be sure to cool the macaroni to room temperature before combining with the mayo dressing so it doesn’t break down or curdle.
- Feel free to play around with your favorite additions to this macaroni salad. Try crispy bacon, chopped hardboiled eggs, diced ham, or shredded cheese.
More Summery Sides and Salads
- Grilled Corn and Peach Salad
- Italian Pasta Salad
- Greek Farro Salad
- Plum Caprese Salad
- Grilled Peach Salad with Honey Vinaigrette
- Roasted Fingerling Potato Salad with Green Beans
You'll love this easy recipe for creamy, classic macaroni salad. The perfect addition to your backyard bbq!
- 1 lb elbow macaroni, cooked according to pkg directions and cooled to room temp (1 box)
- 2 cups celery, chopped (about 4 stalks)
- 4 green onion, chopped (white and pale green parts only)
- 1/2 cup fresh parsley, minced
- 1/2 cup dill pickles, chopped small
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup stone ground mustard (or your favorite mustard)
- 2 Tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp kosher salt
- black pepper to taste
- 1/2 tsp celery seed (optional)
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Combine the cooked and cooled macaroni, celery, green onion, parsley, and chopped pickles in a large bowl.
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In a separate medium bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, salt, pepper and celery seed (if using).
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Combine the macaroni mixture and mayo mixture and mix well. Serve immediately or store in the refrigerator for up to 3 days.
- I love elbow macaroni for purely nostalgic reasons, but you can use mini shells, farfalle, orecchiette or your favorite pasta to mix it up.
- Cook your pasta al dente so it doesn't turn too mushy after you combine it with the mayo dressing.
- Be sure to cool the macaroni to room temperature before combining with the mayo dressing so it doesn't break down or curdle.
- Feel free to play around with your favorite additions to this macaroni salad. Try crispy bacon, chopped hardboiled eggs, diced ham, or shredded cheese.
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