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–+ servings
macaroni salad with parsley garnish in a white bowl with a red napkin in the background
Prep: 30 minutes
Total: 30 minutes

Creamy Macaroni Salad Recipe

Classic, creamy macaroni salad with a mayo-based dressing! This traditional macaroni salad is exactly what you think of when you picture macaroni salad.
Yield: 6

Ingredients

  • 8 ounces elbow macaroni about 2 cups
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon dill pickle juice
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 1/2 red bell pepper, diced about 3/4 cup
  • 1/4 red onion, diced about 1/4 cup
  • 1 celery stalk, diced about 1/2 cup
  • 2 tablespoons finely diced dill pickles
  • 2 tablespoons minced parsley for garnish [optional]

Instructions

  • Cook the pasta to al dente, according to package directions. Drain and set aside to cool.
  • In a medium bowl, add the mayo, mustard, dill pickle juice, sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir together until well-combined. Add the macaroni along with the diced veggies and pickles. Toss until the macaroni and veggies are evenly coated. Taste and add more salt and pepper if you feel it's needed. Garnish with parsley if desired.
  • Store in an airtight container in the refrigerator for up to 3 days.

Notes

Vegan option:

This salad is easily made vegan by subbing a vegan mayo.

Gluten free option: 

Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.

Nutrition Facts

Serving: 1g, Calories: 411kcal, Carbohydrates: 32g, Protein: 6g, Fat: 29g, Saturated Fat: 4g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 16mg, Sodium: 544mg, Potassium: 155mg, Fiber: 2g, Sugar: 4g, Vitamin A: 488IU, Vitamin C: 15mg, Calcium: 22mg, Iron: 1mg