This Macaroni Salad Recipe comes together in about 30 minutes and is a no-bake dish that’s perfect for a quick and easy weeknight dinner that your family will love! Trust me, this salad is a real crowd-pleaser.

Ingredients Breakdown

Let’s dive into the deliciousness! Here’s what you’ll need to whip up this creamy macaroni salad:

8 oz dry macaroni noodles: Perfect for absorbing all that creamy goodness. If you want to change it up, you could totally use another pasta shape!
½ cup finely diced sweet gherkins: They add a nice sweet tang. If you prefer a more savory profile, you can swap these for dill pickles.
¾ cup finely diced red bell pepper: It brings a pop of color and sweetness. You can use any color bell pepper you have on hand; they all work!
⅓ cup thinly sliced celery: This adds a nice crunch. Want to mix it up? Try diced cucumbers for a refreshing twist.
⅓ cup finely diced red onion: Adds that bite of flavor. If your family isn’t a fan of raw onions, soak them in cold water for about 10 minutes to mellow them out.
2 large hard-boiled eggs, finely diced: They bring creaminess! Plus, who doesn’t love eggs in a pasta salad?
¾ cup mayonnaise: The base of the dressing. You can use Greek yogurt instead for a healthier version.
¼ cup sour cream: A must for that added creaminess. You can skip it, but hey, why would you?
2 Tbsp sweet pickle juice: This is where the magic happens! It gives a zesty flavor profile; don’t skip it!
1 Tbsp red wine vinegar: You could use apple cider vinegar instead if that’s what you have.
1 Tbsp sugar: Just a tad to balance the flavors.
2 tsp Dijon mustard: Adds a depth that I adore. Feel free to replace it with yellow mustard for a milder flavor.
¼ tsp salt and ¼ tsp black pepper: A couple pinches of each to taste!
⅛ tsp garlic powder: A subtle hint of garlic, which I’m obsessed with, use fresh garlic if you prefer an extra kick!
⅛ tsp crushed red pepper: For those who like a little heat.

How to Make This Macaroni Salad

Cook Your Macaroni: Start by bringing a large pot of salted water to a boil. Add those dry macaroni noodles and cook until they’re al dente, about 7-8 minutes. Stir occasionally to make sure they don’t stick together.
Cool the Noodles: Once the noodles are cooked, drain them and rinse under cold water until they’re cool. This step is crucial to stop the cooking process. Toss them with a drizzle of olive oil to keep them from clumping together.
Combine the Veggies: In a large mixing bowl, toss together the cool macaroni, gherkins, diced bell pepper, celery, red onion, and hard-boiled eggs. Just looking at those bright colors makes me so happy!
Whip Up the Dressing: In a separate bowl, whisk together the mayo, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, garlic powder, and crushed red pepper. You’ll be stirring this until smooth and creamy, about a minute or two.
Mix it All Together: Pour the dressing over the macaroni and veggie mixture and toss gently to coat everything evenly. It’s like a little flavor hug!
Chill Out: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This resting time allows all those incredible flavors to meld together beautifully. But if you’re in a hurry, just dive in, no judgment here!
Final Stir: Before serving, give it a quick stir. You may want to adjust seasoning or add a splash more dressing if it needs a little something extra.
Serve and Enjoy! Grab some bowls, scoop it up, and watch your family’s eyes light up with joy!

And can I just say? My picky 8-year-old actually asked for seconds, so you know this recipe is a winner!

If you loved this Gordon Ramsay Macaroni Salad Recipe, be sure to check out my Steakhouse Potato Salad, my Scala Chopped Salad, or my Orzo Salad!

Why This Recipe Works

Quick & Easy

This scrumptious macaroni salad comes together in under 30 minutes, perfect for a busy weeknight when you need to whip something up fast!

Make-Ahead Friendly

It’s ideal for meal prepping; you can make it a day in advance and let the flavors develop overnight. Just pull it out of the fridge and serve!

Customizable

One of the best parts? You can throw in your favorite veggies or proteins! Love corn? Toss it in! Got some leftover grilled chicken? Bingo, just stir it in!

Crowd-Pleaser

It’s creamy, flavorful, and loaded with the goodness that everyone, from kids to adults, adores. No more stressing at your summer BBQs; this will be the first dish emptied!

Budget-Friendly

Using everyday ingredients, this recipe is easy on the wallet. It’s perfect for feeding a crowd or just having a delightful dish on hand for the family throughout the week!

Serving & Storage Recommendations

How to Serve This Macaroni Salad

Serve it chilled for the best flavor! It’s perfect alongside grilled meats, fried chicken, or even on its own as a light lunch or snack.

Storage

Keep any leftovers in an airtight container in the refrigerator. It should last about 3-5 days. Just remember, the flavors might intensify a tad the longer it sits, which is just more yum for you!

Reheating Instructions

This salad is not really meant to be reheated due to its mayonnaise base, so, it’s best enjoyed cold. Honestly, is there anything better than a cold bowl of creamy macaroni salad on a hot summer’s day?

Freezer Friendly?

I wouldn’t recommend freezing this salad; the texture of the noodles and veggies will change once frozen and then thawed. It’s best enjoyed fresh!

So there you have it, my warm and delightful Macaroni Salad Recipe! Remember, cooking is all about having fun and expressing yourself, so make it your own! Enjoy and happy cooking!

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Easy Macaroni Salad

Author: amelia
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious macaroni salad recipe that’s perfect for a quick weeknight dinner, customizable with various ingredients for a family-friendly dish.

Ingredients

Scale

8 oz dry macaroni noodles
½ cup finely diced sweet gherkins
¾ cup finely diced red bell pepper
⅓ cup thinly sliced celery
⅓ cup finely diced red onion
2 large hard-boiled eggs, finely diced
¾ cup mayonnaise
¼ cup sour cream
2 Tbsp sweet pickle juice
1 Tbsp red wine vinegar
1 Tbsp sugar
2 tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
⅛ tsp garlic powder
⅛ tsp crushed red pepper

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Instructions

Cook the macaroni in boiling salted water until al dente, about 7-8 minutes.
Drain and rinse the noodles under cold water and toss with olive oil.
In a large bowl, combine macaroni, gherkins, red bell pepper, celery, red onion, and hard-boiled eggs.
In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, vinegar, sugar, mustard, salt, pepper, garlic powder, and red pepper.
Pour the dressing over the macaroni mixture and toss gently to combine.
Cover and refrigerate for at least 1 hour before serving.
Adjust seasoning if needed and enjoy!

Notes

This salad can be customized with other ingredients like leftover proteins or different veggies. Best served chilled.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 10g
Cholesterol: 150mg