1. Cook the Pasta
Boil macaroni in salted water until al dente (don’t overcook!).
Drain, rinse under cold water, and let cool.
2. Chop the Veggies & Eggs
Dice celery, red onion, bell pepper, and pickles.
Chop hard-boiled eggs.
3. Make the Dressing
In a large bowl, whisk together mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, garlic powder, paprika, salt, and pepper.
4. Combine Everything
Add cooled pasta, veggies, pickles, and eggs to the dressing.
Gently fold until everything is well coated.
5. Chill & Serve!
Cover and refrigerate at least 2 hours (overnight is best for flavors to meld).
Stir well before serving and garnish with extra paprika or fresh parsley.
Pro Tips for the Best Macaroni Salad
🔹 Don’t overcook the pasta – Slightly firm is better than mushy.
🔹 Rinse pasta with cold water – Stops cooking and prevents sticking.
🔹 Let it rest before serving – The flavors develop as it chills.
🔹 Adjust sweetness/tang – Add more sugar or vinegar to taste.
Variations & Swaps
🍗 Protein-packed – Add diced ham, shredded chicken, or tuna.
🧀 Cheesy twist – Stir in shredded cheddar or crumbled feta.
🌶 Spicy kick – Mix in diced jalapeños or a dash of cayenne.
🥦 Extra veggies – Try peas, shredded carrots, or cucumber.
FAQs
Q: How long does macaroni salad last in the fridge?
A: Up to 4-5 days in an airtight container.
Q: Can I make it ahead?
A: Yes! It tastes even better the next day.
Q: Can I use Miracle Whip instead of mayo?
A: Yes, but the flavor will be tangier—adjust sugar to balance.
Final Thoughts
This Classic Macaroni Salad is creamy, crunchy, and full of flavor—the perfect side dish for BBQs, picnics, or weeknight dinners. Once you try this homemade version, you’ll never go back to store-bought!