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Southern Macaroni Salad Recipe

A creamy, tangy Southern Macaroni Salad loaded with fresh veggies and classic flavors is perfect for any picnic or BBQ.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 8 servings
Calories: 333kcal
Author: Lucy Brewer

Ingredients

Macaroni Salad

  • 10 ounces elbow macaroni noodles
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 1 celery stick, diced
  • ½ cup diced sweet pickles, diced
  • ⅓ cup diced red onion, diced
  • 2 hard-boiled eggs, chopped

Dressing

  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons sweet pickle juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon dijon mustard
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • Pinch red pepper flakes
  • fresh parsley, dill, or chives for garnish

Instructions

  • Cook the elbow macaroni per package instructions. Drain and remove the noodles from the pot. Lay the noodles on a baking sheet and drizzle with a small bit of olive oil.
    A black saucepan filled with cooked elbow macaroni sits on a white wooden surface surrounded by various small bowls and utensils.
  • Prepare all the vegetables and boiled eggs, finely dicing into small pieces.
    Chopped celery, yellow bell pepper, red bell pepper, pickles, red onion, and hard-boiled eggs arranged on a wooden cutting board with condiments nearby.
  • Add the mayonnaise, sour cream, sweet pickle juice, apple cider vinegar, granulated sugar, Dijon mustard, salt, garlic powder, and red pepper flakes to a mixing bowl. Whisk the ingredients well to create a dressing.
    A glass bowl with sour cream, mayonnaise, mustard, spices, and vinegar, next to chopped bell peppers on a wooden surface with measuring utensils nearby.
  • Add the cooled macaroni and the chopped ingredients to a large salad bowl. Pour the dressing over, reserving a couple of tablespoons, and mix well.
    A large bowl containing separate sections of cooked macaroni, chopped hard-boiled egg, red onion, celery, yellow bell pepper, red bell pepper, and pickles.
  • Refrigerate the macaroni salad until about half an hour before serving. Stir in the reserved dressing just before serving, along with any fresh herbs.
    A bowl of Southern macaroni salad with diced vegetables sits on a wooden table, surrounded by celery, bell peppers, a red onion, and serving utensils.

Notes

Make-Ahead: This salad tastes even better if made a few hours ahead; the flavors meld together in the fridge.
Dressing Adjustments: Taste the dressing before combining with the salad—add more sugar for sweetness, more vinegar for tang, or more pickle juice for a punchy flavor.
Spice Level: Red pepper flakes add a mild kick. Adjust to your preference or omit for a milder version.
Optional Add-ins: You can add shredded cheese, cooked bacon bits, or chopped green onions for extra flavor and texture.
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