Easy Creamy Macaroni Salad is my go-to base for many summer pasta salads. It’s simple to make, broadly appealing, and works perfectly as a side for cookouts, barbecues, potlucks, or any warm-weather gathering.
Easy Macaroni Salad
With spring and summer come more grilling and lighter side dishes, and this Easy Macaroni Salad pairs well with almost anything off the grill. It has a touch of sweetness to balance savory mains, and a creamy mayo-herb dressing that’s inspired by classic Southern-style pasta salads. It’s versatile, forgiving, and popular with both kids and adults.
How to prepare the pasta for macaroni salad
Cook the pasta according to the package directions, aiming for al dente — firm enough to hold its shape after chilling. Pasta will soften slightly as it absorbs dressing, so stop cooking a bit before it reaches the texture you would eat hot.
After draining, rinse the pasta under cold water to halt cooking and remove excess starch. Rinsing helps keep the pasta from becoming sticky and helps it hold the dressing better. Toss the drained pasta with a little olive oil if you plan to refrigerate it before assembling the salad; this prevents the pieces from clumping together.
Can this salad be made ahead?
Yes — and it’s often better when made ahead. The salad benefits from a few hours of chilling so the flavors meld. If you’re short on time, at minimum cook, rinse, drain, and refrigerate the pasta ahead of time. When ready, combine it with the sauce and mix-ins, chill for several hours, and serve. Preparing components in advance makes day-of assembly quick and stress-free.
What to serve with this salad
This creamy macaroni salad is a natural partner for grilled meats and seafood. Try it alongside grilled chicken, steaks, lobster tails, or any favorite barbecue main. It also plays well with sandwiches, fried foods, and picnic-style spreads. Because it’s so adaptable, the salad works with most mains and can round out a seasonal menu with ease.
If you’re planning a longer gathering, keep the salad chilled and swap out bowls so the food stays safe and fresh throughout the event.
Storage and food safety
Store macaroni salad in an airtight container in the refrigerator for 3–5 days. Because it contains mayonnaise, avoid leaving it at room temperature for more than two hours; if it sits out longer, discard it. For outdoor events, nest the serving bowl inside a larger bowl filled with ice and replace bowls periodically, or keep a backup bowl chilled in the fridge and swap every 1–2 hours to stay within safe temperature guidelines.
Best pasta shapes for pasta salad
Pasta salads are flexible — you can use almost any shape. Popular choices include:
- Penne
- Orzo
- Shells (small or large)
- Rings
- Orecchiette
- Farfalle (bow ties)
- Fusilli
- Rotini
Choose a shape that holds the dressing and mixes well with your chosen add-ins. Smaller shapes like shells and rotini do a great job catching bits of sauce and vegetables.
Macaroni and pasta salads are a great way to add vegetables to your menu. Feel free to increase the ratio of veggies to pasta, or swap in whatever you have on hand — bell peppers, celery, tomatoes, shallots, and crunchy additions like crispy bacon all work well. This salad is a blank canvas: tweak the mix-ins and seasonings to match your taste and what’s available.
Creamy Pasta Salad
Homemade creamy pasta salad is a versatile side that complements barbeque mains and picnic fare. Mix in your favorite vegetables and make it your own.
Ingredients
- 1 pound small shells (or your preferred pasta)
- 1 small red bell pepper, diced
- ½ cup diced celery
- ½ cup diced tomatoes
- 1 small shallot, minced
- 8 slices bacon, cooked crisp and chopped
Sauce
- ½ cup sour cream
- 1 ½ cups mayonnaise
- 1 ½ tablespoons mustard
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon celery seed
Instructions
- Salt a large pot of water well and bring to a boil. Cook the pasta until just al dente. Drain and rinse under cold water to stop the cooking and remove excess starch; set aside.
- Whisk together the sour cream, mayonnaise, mustard, sugar, salt, garlic powder, onion powder, and celery seed until smooth.
- In a large bowl, combine the cooled pasta with the diced vegetables and chopped bacon. Pour in the dressing and toss to coat evenly.
- Cover and chill for several hours to let flavors develop before serving.
Nutrition Information (per serving)
Yield: 12 | Serving Size: 1
Calories: 316 · Total Fat: 26g · Saturated Fat: 5g · Cholesterol: 25mg · Sodium: 434mg · Carbohydrates: 16g · Fiber: 1g · Sugar: 3g · Protein: 6g
Nutrition data is an estimate. Consult a trusted source if you require precise information for medical reasons.