Classic Creamy Macaroni Salad

This classic, creamy macaroni salad is perfect for weekend get togethers and barbecues!


This popular summer side dish is similar to coleslaw and potato salad in that it compliments outdoor eating events such as barbecues or picnic table gatherings. It’s popular around the world with many slight changes influenced by regional culture. One of my favorite summer sides, it really is a nice touch to the table setting when you’re entertaining guests, family and friends on a hot summer day.

My recipe does not include hard boiled egg, just like my potato salad recipe does not include hard boiled egg. However, you most certainly can chop hard boiled egg and add it in! And hey I love eggs okay so no hard feelings, just not in my pasta salad or potato salad for obvious reasons.

It’s too time consuming of a single ingredient for something that is supposed to be an easy cold side, and the yolks force you to increase dressing amounts. Hard boiled egg yolks tend to crumble easily and create a chalky texture, which is not what you want when you’re making a creamy cold side dish.

If you’re going to add hard boiled egg to this dish you may want to consider upping the amount of mayonnaise, sour cream, and Dijon mustard slightly. Like deviled egg filling, the yolks alone need an allocated amount of dressing to become creamy otherwise it’s chalky.

Just be careful not to overload the dressing which is why I don’t add egg to these salads. And I mean that in the most thoughtful way possible for you and your guests several hours after.

What I’m trying to say is… It’s safest to add just enough dressing to coat.


  • 1 Cup Uncooked Macaroni.
  • 1/3 Cup Mayo.
  • 1/4 Cup Sour Cream.
  • 1/2 Tbsp Dijon.
  • 1 tsp Garlic.
  • 1/4 tsp Table Salt.
  • 1/4 tsp Black Pepper.
  • 1 tsp Parsley.
  • 1/4 Cup Celery.
  • 1/4 Cup Red Onion.
  • 1/4 Cup Red Pepper.
  • 1/4 Cup Dill Pickle.
  • 1/4 Cup Carrot.

Nutrition Facts:

  • Calories: 200
  • Total Fat: 9g
  • – Saturated: 3g
  • – Trans: 0g
  • – Poly: 2g
  • – Mono: 3g
  • Cholesterol: 6mg
  • Sodium: 430mg
  • Total Carbohydrates: 16g
  • Dietary Fiber: 2g
  • Sugar: 2g
  • Protein: 3g
  • Vitamin D: 0%
  • Calcium: 2%
  • Iron: 1%
  • Potassium: 50mg
  • Vitamin A: 10%
  • Vitamin C: 15%


  1. Chop veggies: 1/4 Cup Celery, 1/4 Cup Red Onion, 1/4 Cup Red Pepper, 1/4 Cup Dill Pickle, and shave 1/4 Cup Carrot.
  2. Boil 1 Cup uncooked Macaroni pasta until fully cooked. Normally I would suggest al dente, which is still firm when bitten. However this side dish is best when tender, so fully cook pasta. It takes about 10 minutes to fully cook Macaroni at a roaring boil. Test one piece to make sure it’s soft and tender before removing from heat. Drain in a colander and set aside.
  3. In a large mixing bowl combine ingredients: 1 Cup Uncooked Macaroni, 1/3 Cup Mayo, 1/4 Cup Sour Cream, 1/2 Tbsp Dijon, 1 tsp Garlic, 1/4 tsp Table Salt, 1/4 tsp Black Pepper, 1 tsp Parsley, 1/4 Cup Celery, 1/4 Cup Red Onion, 1/4 Cup Red Pepper, 1/4 Cup Dill Pickle, and 1/4 Cup Carrot.
  4. Once fully mixed, serve immediately and enjoy! Oh and a sprinkle of cayenne or paprika works wonders on this dish!

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