Of course! You’ve come to the right place. This isn’t just a macaroni salad recipe; it’s THE macaroni salad recipe. It’s the one you’ll find at every summer potluck, the one that disappears first from the picnic table, and the one that will have people asking you for the recipe.
This recipe is creamy, tangy, perfectly seasoned, and has just the right amount of crunch. The secret is in the dressing and a crucial technique for flavor absorption.
The Ultimate, Never-Fail, Best Macaroni Salad
This recipe strikes the perfect balance between creamy, sweet, tangy, and savory.
Yield: About 8-10 servings
Prep time: 20 minutes
Chill time: 4 hours (minimum), best overnight
Ingredients:
For the Salad:
· 1 lb (16 oz) elbow macaroni
· 1 cup celery, finely diced (about 3 stalks)
· 1/2 cup red onion, very finely diced
· 1/2 cup dill pickles, finely chopped (or sweet pickles, if you prefer)
· 1/4 cup chopped fresh parsley
· 1 1/2 cups sharp cheddar cheese, cubed (optional, but highly recommended)
· 4 hard-boiled eggs, chopped (optional)
For the Dressing:
· 1 1/2 cups high-quality mayonnaise (like Hellmann’s/Best Foods or Duke’s)
· 1/4 cup sour cream or plain Greek yogurt (adds tang and prevents it from being too heavy)
· 2 tablespoons yellow mustard
· 1 tablespoon apple cider vinegar or pickle juice
· 2 teaspoons sugar
· 1 1/2 teaspoons celery seed
· 1 teaspoon paprika, plus more for garnish
· 3/4 teaspoon garlic powder
· 1/2 teaspoon onion powder
· Salt and freshly ground black pepper to taste (be generous!)
Instructions:
- Cook the Pasta Perfectly: Bring a large pot of well-salted water to a boil. Cook the elbow macaroni according to package directions until just al dente (usually about 7-8 minutes). You want a slight bite to it; it will soften more as it sits in the dressing. CRUCIAL STEP: Immediately drain the pasta and rinse it with cold water to stop the cooking process. This prevents mushy salad.
- Season the Warm Pasta (The Secret Step!): While the pasta is still slightly warm, transfer it to a large mixing bowl. Sprinkle the vinegar or pickle juice over the pasta and toss gently. The warm pasta will absorb this tangy liquid, creating a deeply flavored base. Let it cool completely in the bowl.
- Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, mustard, sugar, celery seed, paprika, garlic powder, and onion powder. Season with a good pinch of salt and pepper. Taste and adjust seasonings. It should be tangy and well-seasoned.
- Combine: Once the pasta is completely cool, add the diced celery, red onion, pickles, and parsley to the bowl. Pour about 3/4 of the dressing over the mixture and stir gently to combine. If you’re adding cheese and eggs, fold them in now.
- Chill and Marinate: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This is non-negotiable. The flavors need time to meld and the pasta will absorb the dressing, becoming perfectly creamy.
- Final Touch: Before serving, check the consistency. The pasta will have soaked up some of the dressing. Stir in the remaining dressing until it reaches your desired creaminess. Taste and adjust salt and pepper if needed. Transfer to a serving bowl and dust the top with a little extra paprika for color.
Pro Tips for the Absolute BEST Salad:
· The Veggie Chop: Finely dicing the celery and onion ensures you get a bit of crunch and flavor in every single bite without one ingredient overpowering another.
· Texture is Key: For extra crunch, consider adding 1/2 cup of finely diced red bell pepper or even some chopped water chestnuts right before serving.
· The Sweet & Tangy Balance: This recipe is perfectly balanced. If you like it sweeter, use sweet pickles and a touch more sugar. If you like it tangier, use dill pickles and a bit more mustard or vinegar.
· Make it Your Own:
· Southern Style: Add 1/2 cup of sweet relish and a dash of hot sauce.
· Protein-Packed: Add 1-2 cups of chopped ham, shredded chicken, or flaked tuna to make it a main course.
· Hawaiian Style: Add 1 cup of diced ham and 1/2 cup of well-drained crushed pineapple.
Enjoy your new go-to, legendary macaroni salad! It’s truly the best.