Macaroni Salad ~ Outstanding and Loaded (2024)

Pasta salads are so popular here in the States . . . and for good reasons: they’re delicious, easy, and can be prepared in endless ways to suit our individual preferences. A classic Macaroni Salad is a perennial favorite side dish. I cannot get enough of it and given a choice I actually prefer it over potato salad. I think it’s the tangy, savory-sweet dressing that coats each little piece of pasta in a macaroni salad.

And this creamy dressing is, well . . . simply superb!

So I did my homework and discovered that I was, in fact, right: Italians (in Italy) do indeed turn their noses up at the sight of macaroni salad. Although we always think of Italian recipes whenever ‘pasta’ is included, pasta salads are a PURE AMERICAN creation and it’s here in America where you’ll find some real die-hard fans.

Dagostino Pasta, based in New Orleans where a large population of Italians live, stated that macaroni salad came about from blending cultural foods in the immigrant city. Italians brought pasta, Germans brought mayonnaise-based dressings, and Italian Jews introduced using cold, pre-cooked pasta to avoid their prohibitive act of cooking on Shabbat (citation: The Nosher). And don’t you just LOVE Hawaii? Well, macaroni salad is a cornerstone side dish in the land of aloha and an absolute must in Hawaiian plate lunches served in local diners and at family picnics (citation: Food & Wine).

What Ingredients Do I Need for Macaroni Salad?

Here are the yummy ingredients you’ll need to create the best Macaroni Salad ever. You’ll find the exact measurements in the recipe card that I’ve provided for you below.

• Elbow Macaroni: The main star of the show, obviously! Traditionally, elbow-shaped pasta (macaroni) is used, but you can also use farfalle (butterflies), fusilli (twisted tubes), penne (plain tubes), or whatever your heart desires! I also recommend using the smaller-sized elbow macaroni instead of the larger size. Cook your pasta al dente and not fully soft or your pasta will easily fall apart! And you don’t want that to happen!
• Mayonnaise: And I might make some Southerners angry with this note: we use MIRACLE WHIP! And it’s simply because we LOVE the tanginess of M.W. versus plain, regular mayonnaise. But it’s a total personal preference. We recommend either Blue Plate Real Mayonnaise (from New Orleans) or Dukes.
• Sour cream: Full fat, my friends. This is not a diet, low-cal food, so go for the gusto with the full-fat stuff! With mayo or Miracle Whip, sour cream is the perfect combination of creaminess for the tasty salad dressing.
• Red (Purple) Onion: I love the flavor and beautiful color of red/purple onions. Adds a sweeter onion flavor and a lot of visual appeal with its bright color! If you find the flavor of red/purple onion too strong and overpowering and want to reduce the sharp flavor of red/purple onion, then simply soak the diced onion in cold water for about 5 minutes and drain to cut down the tanginess.
• Cheddar Cheese: Use medium to sharp cheddar for better flavor. Experiment with other cheeses too, such as Fontina. Buy the cheese in a block form and then cut it into small chunks.
• Celery: For more crunch and another layer of flavor.
• Carrots: Add more color, crunch, and sweet flavor.
• Red pepper: No other vegetable can beat red peppers for their sweetness. Add more if you like; the vivid color adds so much visual pop to the salad.
• Green Pepper: Although more subtle in flavor than red peppers, the extra crunch of another bell pepper is a winning ingredient!
• Dijon Mustard: Thank the French for this amazing condiment! Just a tad adds new life to this and any recipe! Mmmm!
• Vinegar: Whether you use apple cider, white, or champagne vinegar, remember that ust a little bit goes a long way. Don’t use a lot or you’ll end up having to add a lot more sugar to balance it out. Remember, you can’t take wet ingredients out once you’ve added them!
• Sugar – Use just a tad at a time (1 Tablespoon at a time) and then stir and taste to help balance out the tangy dressing.
• Garlic – A must to jazz up the dressing. If you don’t have any fresh garlic on hand, it’s OK to use garlic powder — about a half teaspoon per garlic clove.
• Onion Powder: Mixes up the dressing a little bit more. A nice addition.
• Salt and Pepper: Freshly cracked sea salt and black pepper if possible. Not a major flavor breaker if you don’t have it on hand.
• Basil: For the ultimate Italian twist on recipes (besides garlic and tomatoes!), it just adds a nice, different flavor to top off the salad with a distinctive finishing touch.

Tips to Make An Awesome Macaroni Salad

There are a gazillion recipes for macaroni salad. Everyone has their own unique twist . . . I’m on that bus, that’s for sure! Always make a recipe that satisfies you and your loved ones, if you feel the recipe needs it. That said, here are some tried and true points for incredible macaroni salad results:

• Use fresh or frozen vegetables — it’s all about the flavor and the texture!
• If you don’t care for dairy, substitute plain Greek yogurt in place of the sour cream. The flavor difference isn’t noticeable and you still get the same desired level of creaminess.
• Give your macaroni salad a good chill in the fridge before serving to allow the flavors to marry and blend beautifully. The flavors intensify with this added chill time! An hour is a good start, but you can always prep this the day before and chill it overnight. What a great time saver.
• If it seems that the pasta has soaked up too much of the dressing before your serving time, just add a bit more mayonnaise or Miracle Whip to your preference level.
• Don’t just limit your macaroni salad to the basic ingredients. Experiment and add other veggies, meat, and cheeses to the mix!

Creamy Egg Salad

Creamy Chicken Salad

Creamy Broccoli Salad

Creamy Tuna Salad

UnitsScale

For the Dressing:

• 1–1/2 cups mayonnaise (preferably Hellmann’s, Blue Plate, or Miracle Whip)
• 1 cup full-fat sour cream
• 2 Tbsp. Dijon mustard
• 1 tsp. onion powder
• 2 cloves of fresh garlic, minced
• 2 Tbsp. granulated sugar (or to taste)
• 2 tsp. salt (freshly cracked sea salt, preferably)
• 2 tsp. black pepper (cracked black pepper, preferably)
• 1 Tbsp. vinegar (white, apple cider, or champagne vinegar)
• 1 cup finely diced carrots (3 large carrots, peeled)
• 1 cup finely diced celery (2 – 3 stalks)
• 1 large red pepper, finely diced
• 1 large green pepper, finely diced
• 1 red onion, finely diced
• 1 cup medium to sharp cheddar cheese, finely diced
• 1/4 cup finely chopped fresh basil

For the Pasta:

• 1 lb. elbow macaroni pasta (or farfalle, fusilli, penne)

Cook ModePrevent your screen from going dark

1. Bring a large pot of water to a rolling boil.
2. Add pasta and cook until al dente, no more than 5 minutes.
3. While the water is boiling, make the dressing.
4. In a large mixing bowl, whisk all of the dressing ingredients (see photos):
5. After the pasta has cooked for 5 minutes, drain the noodles well and rinse with cold water to stop the pasta from cooking.
6. Add the dressing and season to taste with additional salt, pepper, onion powder, and/or sugar (see photos).

Serve and ENJOY!

BUON APPETITO!

xo ~ Roz