Classic Macaroni Salad (Printable Recipe)
Creamy macaroni salad with egg, cheese, and tangy dressing. Perfect chilled side for summer cookouts.
# Ingredients You'll Need:
→ Salad
01 -
8 ounces elbow macaroni pasta
02 -
1/2 red bell pepper, diced small
03 -
2 celery stalks, diced small
04 -
1/3 cup finely diced red onion
05 -
5 sweet gherkins, finely diced
06 -
4 ounces cheddar cheese, cubed small
07 -
2 hard-boiled eggs, peeled and finely diced
→ Dressing
08 -
3/4 cup mayonnaise
09 -
1/4 cup sour cream
10 -
2 tablespoons sweet pickle juice
11 -
1 tablespoon cider vinegar
12 -
1 tablespoon granulated sugar
13 -
2 teaspoons Dijon mustard
14 -
1/4 teaspoon salt
15 -
1/4 teaspoon ground black pepper
16 -
1/8 teaspoon garlic powder
17 -
1/8 teaspoon paprika (optional)
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to package instructions. Drain and rinse with cold water, then toss with a teaspoon or two of olive oil to prevent sticking.
02 -
In a large mixing bowl, combine the cooked pasta, diced bell pepper, celery, red onion, gherkins, cheddar cheese, and eggs. Set aside.
03 -
In a medium bowl, whisk together mayonnaise, sour cream, sweet pickle juice, cider vinegar, sugar, Dijon mustard, salt, pepper, and garlic powder until smooth and fully combined.
04 -
Pour the prepared dressing over the pasta mixture and toss until everything is evenly coated.
05 -
Sprinkle a pinch of paprika on top for garnish, if desired. Chill for at least 1 hour before serving for best flavor.
# Extra Tips:
01 -
Cook pasta to al dente and rinse under cold water to stop cooking.
02 -
Dice all components uniformly for consistent texture in every bite.
03 -
Allow the salad to chill for a minimum of one hour before serving to enhance flavor.
04 -
Avoid freezing due to the mayonnaise-based dressing, which can separate when thawed.