This Easy Macaroni Salad is always a popular side dish at every cookout, potluck, and picnic!
Every summer cookout needs some kind of pasta salad, don't you think? One of my go-to recipes is this Easy Macaroni Salad. It's got all of the classic macaroni salad ingredients, including cheese, peas, bell pepper, all coated in simple, creamy mayo-based dressing. It's so simple to make for every cookout, picnic, and potluck - and is always a crowd pleaser!
Like the title says, this Easy Macaroni Salad couldn't be easier to make! It's a great side dish to share with your family for dinner, or with friends at a potluck, summer cookout, or Memorial Day and 4th of July parties. Here's what you'll need:
(Specific measurements and full recipe instructions are found below)
- elbow macaroni - can be substituted with any type of small pasta, best to choose a pasta shape with nooks and crannies
- hard-boiled eggs
- bell pepper
- frozen peas
- cheddar cheese - shredded or cubed
- red onion
- homemade mayo-based salad dressing
Other options to add or replace with the ingredients listed above:
- pineapple
- olives
- celery
- pickles
- green onions
- diced ham
- bacon
- shredded chicken
- tuna
You will also need a large mixing bowl and a whisk.
Combine all of the salad dressing ingredients in a large mixing bowl and whisk until combined.
This is a mayo-based dressing. If you're not a fan of mayo, you can substitute with Greek yogurt, sour cream, or avocado. If you prefer Miracle Whip, just be sure to omit the honey to keep the dressing from becoming too sweet.
Add thawed frozen peas, cubed cheddar cheese, and diced red bell pepper, red onion, and hard-boiled eggs to the bowl of salad dressing.
Lastly, add cooked macaroni noodles to the mixing bowl. The pasta should be cooked al dente. If you don't want to use macaroni, you can use any type of smaller pasta that has nooks and crannies.
Toss the mixing bowl until all of the salad ingredients have been evenly coated with salad dressing. Cover and refrigerate the salad for at least two hours (best if overnight) to chill and give time for all of the flavors to meld together.
Macaroni Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
Salad Dressing Ingredients:
- 1 cup mayo
- ½ cup sour cream
- 2 tbsp dill pickle juice
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 2 tbsp dijon mustard
- 1 tbsp garlic salt
- 1 tbsp black pepper
Salad Ingredients:
- 8 oz. elbow noodles, cooked al dente
- 1 red bell pepper, diced
- 12 oz. frozen peas, thawed
- 8 oz cheddar cheese, cubed
- ½ large red onion, diced
- 4 hard boiled eggs, diced
Instructions:
- Bring a large pot of salted water to a boil. Add the elbow noodles and cook according to package directions for al dente.
- Drain the noodles in a colander and rinse with cold water to stop the cooking process. Set aside to cool completely.
- While the noodles are cooking, thaw the frozen peas, dice the red bell pepper, red onion, and hard-boiled eggs and cube the cheddar cheese.
- In a large mixing bowl, whisk together mayonnaise, sour cream, dill pickle juice, red wine vinegar, honey, Dijon mustard, garlic salt, and black pepper until smooth and well combined.
- Add the cooled elbow noodles, diced red bell pepper, thawed peas, cubed cheddar cheese, diced red onion, and diced hard-boiled eggs to the mixing bowl.
- Gently toss until all of the ingredients have been coated evenly.
- Cover the bowl with plastic wrap (or an airtight lid). Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
- Before serving, give the salad another gentle toss, taste, and adjust seasoning if needed.
Storage:
- Refrigerate salad in an airtight container for 3-5 days. Avoid leaving the salad at room temperature for more than two hours.
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