Oh Sweet Basil Macaroni Salad

There’s something about a big bowl of basil macaroni salad that just looks like summer in a dish—pale curls of pasta glistening with a creamy dressing, bright green flecks of basil, and pops of cherry tomato red.

It’s a revitalizing, cool side that comes together in under 30 minutes, perfect when you need real food fast without turning on the oven.

This salad is ideal for busy weeknights, potluck lovers, beginner cooks, and anyone who likes to meal-prep lunches for a few days ahead.

I still remember the evening friends texted, “We’re nearby—can we drop in?” With almost nothing planned, I tossed warm macaroni with mayo, lemon, garlic, and handfuls of fresh basil.

Why You’ll Love It

• Delivers bright, herby flavor from plenty of fresh basil and lemon
• Feels creamy yet light with mayo, sour cream, and olive oil
• Packs in crunchy veggies for invigorating texture and added color
• Comes together quickly with simple prep and short chill time
• Adapts easily with added proteins for a hearty main dish

Ingredients

• 2 cups elbow macaroni, dry — cook just to al dente so it stays firm
• 1 tablespoon salt, for boiling water — seasons the pasta itself
• 1 cup cherry tomatoes, halved — choose sweet, ripe tomatoes
• 1 cup cucumber, diced — peeling is optional but remove large seeds
• 1/2 cup red onion, finely diced — for sharp crunch and color
• 1/2 cup red bell pepper, diced — adds sweetness and crunch
• 1/2 cup celery, diced — slice thin for better texture
• 1/2 cup fresh basil leaves, chopped — use fragrant, bright green leaves
• 1/2 cup mayonnaise — choose a full‑fat, good-quality brand
• 1/4 cup sour cream — adds tang and extra creaminess
• 2 tablespoons olive oil — use a mild extra-virgin oil
• 2 tablespoons fresh lemon juice — squeeze right before using
• 1 tablespoon Dijon mustard — smooth style blends best
• 1 teaspoon sugar — balances the lemon and Dijon
• 1/2 teaspoon garlic powder — gives gentle, even garlic flavor
• 1/2 teaspoon salt — adjust to taste after chilling
• 1/4 teaspoon black pepper — freshly ground if possible
• 1/4 teaspoon crushed red pepper flakes, optional — add for a light kick

Step-by-Step Method

Boil the Macaroni

Bring a large pot of water to a rolling boil. Stir in the tablespoon of salt.

Add the elbow macaroni and cook until al dente, about 8–10 minutes, following package directions. Stir occasionally so it doesn’t stick.

Once tender with a slight bite, turn off the heat and prepare to drain immediately.

Cool and Drain the Pasta

Pour the cooked macaroni into a colander. Rinse thoroughly under cold running water to stop the cooking and cool the pasta.

Toss gently while rinsing to prevent clumping. Shake the colander well to remove as much excess water as possible so the dressing won’t become diluted.

Combine Pasta and Vegetables

Transfer the cooled, well-drained macaroni to a large mixing bowl.

Add the halved cherry tomatoes, diced cucumber, finely diced red onion, diced red bell pepper, diced celery, and chopped fresh basil.

Toss gently with a wooden spoon to distribute the vegetables evenly throughout the pasta.

Whisk the Creamy Dressing

In a small mixing bowl, add the mayonnaise, sour cream, olive oil, fresh lemon juice, Dijon mustard, sugar, garlic powder, salt, black pepper, and crushed red pepper flakes if using.

Whisk until the mixture is smooth and fully combined. Taste and adjust salt or lemon juice slightly if desired.

Toss Salad with Dressing

Pour the prepared dressing over the macaroni and vegetables.

Use a wooden spoon to gently toss everything together, coating all the pasta and vegetables evenly without crushing them.

Scrape the sides and bottom of the bowl to make certain no pockets of undressed pasta remain.

Chill and Adjust Seasoning

Cover the bowl tightly with plastic wrap or a lid. Refrigerate the salad for at least 30 minutes to let the flavors meld and the dressing thicken slightly.

Before serving, uncover and stir again. Taste and adjust with extra salt, black pepper, or a squeeze of lemon juice if needed.

Ingredient Swaps

• Make it lighter: swap mayonnaise and sour cream for plain Greek yogurt, or use half yogurt/half mayo.
• Dairy-free/vegan: use vegan mayo, skip sour cream (or use a plant-based yogurt), and check Dijon for honey.
• Gluten-free: substitute gluten-free elbow pasta and cook slightly under al dente.
• Herb swaps: replace basil with parsley, cilantro, or a mix of Italian herbs if fresh basil is expensive or unavailable.
• Veggie flexibility: use any crunchy vegetables on hand (carrots, peas, corn, or zucchini) and cherry tomatoes can be swapped for any ripe diced tomato.

You Must Know

– Make-Ahead • For best texture when prepping 1 day early: hold back 1/4 of the dressing (about 1/4 cup) and store it separately, then fold it in 15–20 minutes before serving; the pasta continues absorbing sauce over 8–24 hours, so this last addition restores creaminess without the noodles going mushy.

Serving Tips

• Serve chilled in a large white bowl, garnished with extra fresh basil ribbons.
• Pair with grilled chicken, steak, or burgers for a backyard barbecue spread.
• Spoon into lettuce cups for a lighter, handheld side dish option.
• Plate alongside sliced summer tomatoes and corn on the cob for a colorful meal.
• Portion into small mason jars for portable picnics or potlucks.

Storage & Make-Ahead

This basil macaroni salad keeps well in the fridge for 3–4 days in an airtight container.

It’s ideal to make 1 day ahead; the flavors deepen as it chills.

Stir before serving and, if needed, loosen with a bit of olive oil or milk.

This salad doesn’t freeze well.

Reheating

Reheat small portions briefly in the microwave with a splash of milk, loosely covered.

For larger amounts, warm covered in a low oven or gently on the stovetop, stirring to avoid overheating.

Picnics and Potlucks Nostalgia

Often when I make basil macaroni salad, I’m right back at those sun-warmed picnic tables and crowded potluck buffets, where paper plates bend under the weight of everyone’s “famous” dish.

I remember chasing shade under maple trees, the squeak of coolers opening, and that unmistakable mix of charcoal smoke and sunscreen.

This salad always seemed to anchor the table, colorful and familiar, yet bright with basil and lemon. When you bring it to a gathering, it quietly says, “I’ve got you covered.”

• It holds beautifully in a chilled bowl, even on hot afternoons.
• Its colors pop against any checkered tablecloth or backyard buffet.
• It bridges generations: nostalgic enough for grandparents, fresh enough for your most food-savvy friends.

Final Thoughts

Give this basil macaroni salad a try and see just how fresh and flavorful a simple pasta salad can be.

Don’t hesitate to tweak the veggies, herbs, or protein add-ins to make it your own perfect version!

Frequently Asked Questions

How Can I Make This Macaroni Salad Completely Vegan-Friendly?

Swap in vegan mayo and vegan sour cream, keep the olive oil and lemon, and skip Dijon with honey or eggs—use stone‑ground mustard instead. I’d chill it well so the basil and veggies sing.

What Protein Additions Work Best Without Overpowering the Basil Flavor?

I’d reach for tender chickpeas, mild white beans, or small mozzarella pearls; they softly cradle the basil’s perfume. You could also fold in diced grilled chicken, seasoned simply with salt and pepper, to keep flavors balanced.

Can I Safely Mail This Salad as a Food Gift?

You can’t safely mail this; the mayo and sour cream demand strict refrigeration. I’d tell you to share the recipe instead, or send shelf‑stable treats while you serve this chilled at home.

How Do I Scale This Recipe for a 50-Person Crowd?

For 50 guests, I’d scale everything about 8x: 16 cups dry macaroni, 8 cups mix‑ins, and 8x dressing. Use several wide bowls, toss gently, and chill well so flavors bloom together.

What Wine or Beverage Pairs Best With This Creamy Basil Macaroni Salad?

I’d pour a crisp Sauvignon Blanc or Pinot Grigio; their citrus cuts the cream and lifts the basil. For nonalcoholic comfort, I’d serve chilled sparkling water with lemon or a lightly sweetened iced tea.