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–+ servings

Ultimate Macaroni Salad for Your Perfect Summer Picnic

This macaroni salad is a nostalgic, creamy dish perfect for summer picnics, promising freshness and customizable options.
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Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 23 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Dry Macaroni Noodles The classic base for your macaroni salad.
  • ½ cup Sweet Gherkins Substitute dill pickles for a more savory bite.
  • ¾ cup Red Bell Pepper Feel free to switch to green bell pepper.
  • ⅓ cup Celery Chopped cucumber offers a refreshing twist if preferred.
  • ⅓ cup Red Onion Green onions can be a great alternative.
  • 2 large Hard Boiled Eggs Omit for a vegan version.
For the Dressing
  • ¾ cup Mayonnaise Swap with Greek yogurt for a lighter option.
  • ¼ cup Sour Cream Greek yogurt also works wonders here.
  • 2 tbsp Sweet Pickle Juice Adjust with sugar for your desired taste.
  • 1 tbsp Red Wine Vinegar Cider vinegar is a great substitute.
  • 1 tbsp Granulated Sugar Adjust according to your sweetness preference.
  • 2 tsp Dijon Mustard Opt for yellow mustard if preferred.
  • ¼ tsp Salt Essential seasoning.
  • ¼ tsp Black Pepper Essential seasoning.
  • ⅛ tsp Garlic Powder Optional for added flavor.
  • ⅛ tsp Crushed Red Pepper Optional for added flavor.

Equipment

  • Large Pot
  • mixing bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water and cook 8 oz of dry macaroni noodles for about 7–8 minutes until al dente. Drain and rinse under cold water.
  2. Chop ¾ cup of red bell pepper, ⅓ cup of celery, ⅓ cup of red onion, and slice ½ cup of sweet gherkins. Combine in a mixing bowl.
  3. Whisk together ¾ cup of mayonnaise, ¼ cup of sour cream, 2 tablespoons of sweet pickle juice, 1 tablespoon of red wine vinegar, 1 tablespoon of sugar, 2 teaspoons of Dijon mustard, and season with salt, black pepper, garlic powder, and crushed red pepper.
  4. Add the cooled macaroni into the vegetable bowl, pour the dressing over, and toss gently to combine.
  5. Cover and refrigerate for at least one hour before serving to allow flavors to meld.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 32gProtein: 6gFat: 20gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 95mgSodium: 600mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 12mgCalcium: 25mgIron: 1mg

Notes

Feel free to prepare the macaroni salad a day in advance for potlucks. It can be customized with additional ingredients like cheese or herbs for a unique twist.

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