Creamy Classic Macaroni Salad with a Tangy Twist

⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 10 minutes

If summer had a signature side, it just might be macaroni salad. This version hits all the comfort food notes: tender elbow pasta, creamy dressing, crisp bites of celery and bell pepper, and a pop of brightness from a little pickle brine and Dijon. It’s rich, tangy, and satisfying without feeling heavy—exactly what you want next to grilled burgers or ribs.

Chilled creamy macaroni salad packed with colorful crunchy veggies, perfect for potlucks and BBQs.

There’s something so cozy and familiar about macaroni salad, but this version keeps things fresh with a dressing that balances mayo with a splash of vinegar, a bit of mustard, and a hint of sweetness. I love folding in diced bell pepper for crunch, celery for snap, and a little red onion or scallion for bite. Pickles (or a spoonful of relish) add just enough zing to wake things up. And the best part? It actually gets better as it sits in the fridge.

I usually make a batch the night before a cookout—it gives the flavors time to mingle, and it’s one less thing to think about the day of. You can absolutely tweak the mix-ins to suit your vibe. Toss in shredded carrot, chopped eggs, or even a little cheddar if you're feeling bold. Serve it cold with a sprinkle of paprika on top, and don’t be surprised when someone asks for the recipe.

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🍽️ Servings: 8 • 🔥 Calories/Serving: 320

Ingredients

• 2 cups dry elbow macaroni

• ½ cup mayonnaise

• 2 tbsp sour cream

• 1 tbsp Dijon mustard

• 1 tbsp pickle juice (or white vinegar)

• 1 tsp sugar

• ½ tsp salt

• ¼ tsp black pepper

• ½ cup finely diced celery

• ½ cup diced bell pepper (any color works!)

• ¼ cup diced red onion or scallions

• 2 tbsp sweet relish or chopped dill pickles

• Paprika (for garnish, optional)

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Steps

Step 1

Bring a large pot of salted water to a boil and cook macaroni until tender but not mushy, about 8–10 minutes. Drain and rinse with cold water.

Step 2

In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, pickle juice, sugar, salt, and pepper.

Step 3

Add the cooled macaroni to the bowl and toss to coat evenly in the dressing.

Step 4

Stir in the celery, bell pepper, onion, and relish.

Step 5

Cover and refrigerate for at least 1 hour (or overnight) for best flavor.

Step 6

Before serving, stir and taste for seasoning. Sprinkle with paprika if desired.

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Make it your own!

• 🥚 Make it eggy
  Add 2 chopped hard-boiled eggs for extra richness and protein.

• 🐰 Go gluten-free
  Use gluten-free pasta to make this classic safe for everyone.

• 🌶️ Spice it up
  Add ½ tsp hot sauce or diced jalapeños for a spicy twist.

• 🥕 Pack in more veg
  Mix in shredded carrots, cucumber, or even blanched peas for color and crunch.

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Try it with…

Did you make this recipe?

Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.

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