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–+ servings
classic summer picnic side

Picnic Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 rubber spatula or wooden spoon
  • 1 plastic wrap or airtight container

Ingredients
  

  • 1 pound elbow macaroni uncooked
  • 4 quarts water
  • 2 tablespoons kosher salt for boiling water
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika optional; plus extra for garnish
  • 3 hard-boiled eggs peeled and chopped
  • 1 cup celery finely diced
  • 3/4 cup red bell pepper finely diced
  • 1/2 cup red onion finely diced
  • 1/2 cup dill pickles finely chopped
  • 2 tablespoons pickle juice
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Bring the water and 2 tablespoons kosher salt to a boil in the large pot over high heat.
  • Add the elbow macaroni and cook until just al dente, about 8 to 10 minutes, stirring occasionally.
  • Drain the macaroni in the colander, rinse under cold water until completely cool, and let it drain very well.
  • In the small bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, 1/2 teaspoon kosher salt, black pepper, garlic powder, paprika, and pickle juice until smooth.
  • Add the cooled macaroni to the large mixing bowl.
  • Add the chopped hard-boiled eggs, celery, red bell pepper, red onion, dill pickles, and parsley to the bowl with the macaroni.
  • Pour the dressing over the macaroni mixture and gently fold everything together with the spatula until evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
  • Before serving, stir the salad, sprinkle with a little extra paprika and parsley if desired, and serve cold.

Notes

For best flavor, cook the pasta just to al dente so it holds its shape after absorbing the dressing, and be sure it is well drained and fully cool so the sauce clings instead of thinning out. This salad thickens as it chills, so if it seems a bit dry before serving, loosen it with a spoonful of mayonnaise or a splash of pickle juice. You can customize the crunch and sweetness by adjusting the amounts of onion, celery, and pickles, or add extras like peas, shredded carrot, or diced ham. Keep the salad well chilled, especially for outdoor picnics, and avoid leaving it at room temperature for more than 2 hours for food safety.
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