My Summer Picnic Secret
I have made this salad for years. It always goes to our family picnics. My grandson once ate three bowls in one sitting. I still laugh at that.
This matters because good food brings people together. It is about sharing and making happy memories. That is the best part of cooking.
Let’s Get Everything Ready
First, cook your macaroni in salty water. The box will tell you how long. Then rinse it with cold water. This makes the noodles stop cooking.
It also washes away the sticky stuff. Now your noodles will not become one big clump. Let them get completely cool. This is a very important step.
The Crunchy Part
Next, we add the crunch. Put your cool noodles in a big bowl. Add the onion, celery, bell pepper, and carrot. I love the red pepper for a pop of color.
Doesn’t that look pretty already? All those colors make me smile. What is your favorite crunchy vegetable to add? I would love to know.
The Magic Sauce
Now for the dressing. In a small bowl, mix everything together. The mayo, sour cream, vinegar, and milk. The sugar and mustard make it special.
Whisk it until it is smooth. Fun fact: The vinegar and milk make the sauce extra creamy. It is a little kitchen trick. Give it a taste. What do you think?
Putting It All Together
Pour half the sauce on the noodles. Mix it all up until everything is coated. This matters because it lets the flavors start to get to know each other.
Now, cover the bowl. It must go in the fridge for at least one hour. Waiting is the hardest part. But it makes the salad so much better.
Time to Eat!
Just before serving, stir in the rest of the sauce. If it seems too thick, add a tiny splash of milk. This makes it perfect for serving.
Do you like your macaroni salad more creamy or less creamy? Tell me how you make yours. I am always looking for new ideas from friends.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow macaroni or ditalini | 1/2 pound | |
| Red onion | 1/4 cup | Finely diced |
| Celery | 1 rib | Finely diced |
| Red bell pepper | 1/2 | Finely diced |
| Carrots | 1/4 cup | Finely shredded, loosely measured then squeezed out |
| Mayonnaise | 1/2 cup | For the dressing |
| Sour cream or plain Greek yogurt | 1/4 cup | For the dressing |
| Milk | 2 Tablespoons | For the dressing |
| Cider vinegar | 2 Tablespoons | For the dressing |
| Granulated sugar | 1/2 Tablespoon | For the dressing |
| Dijon mustard | 1/2 Tablespoon | For the dressing |
| Salt | 1/2 teaspoon | For the dressing |
| Freshly ground black pepper | 1/4 teaspoon | For the dressing |
My Favorite Macaroni Salad
This macaroni salad always reminds me of summer picnics. I’ve been making it for fifty years. My grandkids gobble it right up.
It’s a simple, happy dish. You just need some chopped veggies and a creamy dressing. The smell of the vinegar and mustard mixing is wonderful. It makes my kitchen feel so cheerful.
Step 1: First, get a big pot of water boiling. Add a good sprinkle of salt. Cook your macaroni just like the box says. Then rinse it with cold water right away. This stops the noodles from getting mushy. (My hard-learned tip: Don’t skip the cold rinse! Or you’ll have one big, sticky pasta blob.)
Step 2: While the pasta cools, chop your veggies. I love the red onion and bright red bell pepper. They make the salad so pretty. Toss them in a big bowl with the cool noodles. I still laugh at how my grandson calls the tiny celery bits “flavor confetti.”
Step 3: Now for the magic part! Whisk everything for the dressing together. The mayonnaise, sour cream, and a little milk make it creamy. The vinegar and sugar give it a nice little tang. Doesn’t that smell amazing? What’s your favorite picnic side dish? Share below!
Step 4: Pour half the dressing over your noodle mix. Stir it all up until everything is coated. This is the secret. Let it sit in your fridge for an hour. The flavors become best friends. Before you serve, stir in the rest of the dressing.
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings
Category: Side, Salad
Let’s Mix It Up!
This recipe is like a good friend. It’s always welcome. But sometimes, it’s fun to dress it up a little. Here are a few ideas I love to play with.
Make it a Main Dish: Add a can of drained tuna or some chopped ham. It turns into a full lunch. My husband loves this version.
Add a Little Crunch: Stir in a big handful of crispy bacon bits right before serving. Everything is better with bacon, don’t you think?
Summer Garden Twist: Toss in a handful of sweet peas or chopped cucumber. It tastes so fresh from the garden. Which one would you try first? Comment below!
Serving It With Style
This salad is perfect for a backyard barbecue. I like to serve it in my big blue ceramic bowl. It looks so sunny next to other dishes.
For a real treat, pile it onto a crisp leaf of butter lettuce. It feels a bit fancier that way. Or just eat it straight from the bowl with a big spoon. I won’t tell anyone!
For a drink, a tall glass of iced tea with lemon is my go-to. It’s so refreshing. For the grown-ups, a cold lager beer is a nice match. Which would you choose tonight?
Keeping Your Macaroni Salad Fresh
This salad loves a cool fridge. Keep it in a sealed container. It will stay fresh for up to three days. The veggies will stay nice and crisp this way.
I do not recommend freezing this salad. The creamy dressing will not freeze well. The noodles and vegetables will get very mushy. It is best enjoyed fresh from the fridge.
I once made a huge batch for a family reunion. I stored it in my biggest bowl with a tight lid. It was just as good on day three. This is why batch cooking matters. It gives you more time with your family.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Salad Problems
Is your salad too dry? Just stir in a little extra milk. Add one tablespoon at a time. This will make the sauce creamy again.
Are the vegetables too crunchy? Let the salad chill longer. The salt in the dressing will soften them up. I remember when my grandson said the onions were too strong. Chilling it longer fixed that right up.
Did your noodles get sticky? Always rinse them with cold water after cooking. This washes away the extra starch. Getting this right matters. It makes your salad perfect every single time.
Which of these problems have you run into before?
Your Macaroni Salad Questions Answered
Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free pasta. It works just as well.
Q: Can I make it ahead of time?
A: Absolutely. Making it a day early makes the flavors even better.
Q: What if I do not have sour cream?
A: Plain Greek yogurt is a great swap. You will not taste the difference.
Q: Can I double the recipe for a crowd?
A: You sure can. Just use a very large bowl for mixing.
Q: Any other add-in ideas?
A: A handful of peas adds a sweet pop of color and flavor. Fun fact: My grandma always added peas to her salad!
Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love this recipe as much as my family does. It is a simple joy to share. Food always tastes better with good company.
I would love to see your creation. Your photos make my day. It is like we are cooking together, side by side.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Easy Macaroni Salad Recipe from Scratch
Description
A classic and creamy macaroni salad made from scratch with fresh vegetables and a tangy, homemade dressing.
Ingredients
1/2 cup mayonnaise
1/4 cup sour cream, or plain Greek yogurt
2 Tablespoons milk
2 Tablespoons cider vinegar
1/2 Tablespoon granulated sugar
1/2 Tablespoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
- Cook Noodles: Bring a large pot of salted water to a boil. Cook macaroni according to package directions, until al dente. Rinse with cold water and drain. This stops the cooking process and rinses away extra starch so the noodles will not stick together. Cool the noodles completely before adding the dressing.
- Combine: In a large mixing bowl, toss together cooked and cooled noodles onion, celery, bell pepper, and carrots.
- Sauce: In a small mixing bowl whisk together mayonnaise, sour cream, milk, cider vinegar, sugar, dijon mustard, salt, and pepper.
- Combine: Pour half of the sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill for at least one hour before serving. Stir in additional sauce before serving. Add a splash of milk, for a thinner sauce, if desired.
Notes
- For best flavor, let the salad chill for at least an hour to allow the flavors to meld. You can add a splash of milk before serving if you prefer a thinner sauce consistency.