Dessert

Sweet and Tangy Macaroni Salad Recipe

ByThomas Greene October 21, 2025October 21, 2025

Introduction

This classic macaroni salad is creamy, tangy, and loaded with crunchy vegetables and sweet gherkins. It’s a perfect side dish for picnics, barbecues, or anytime you want a refreshing pasta salad that’s easy to make and full of flavor.

A large white oval dish filled with creamy macaroni salad made of curly elbow pasta covered in a smooth, thick white dressing. Mixed into the salad are small cubes of red and green bell peppers, finely chopped green celery, and bits of purple onion, adding color contrast throughout the layers of pasta. The texture looks rich and moist with specks of black pepper sprinkled on top. A silver spoon rests inside the dish, partially buried in the salad, ready to serve. The dish sits on a white marbled surface with a blurred, warm background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz dry macaroni noodles (227g)
½ cup finely diced sweet gherkins (about 4-6 sweet gherkins, 80g)
¾ cup finely diced red bell pepper (about ½ pepper, 100g)
⅓ cup thinly sliced celery (about 1-2 stalks, 55g)
⅓ cup finely diced red onion (45g)
2 large hard boiled eggs, finely diced
¾ cup mayonnaise (I use olive oil mayo, 175g)
¼ cup sour cream (70g)
2 Tablespoons sweet pickle juice
1 Tablespoon red wine vinegar
1 Tablespoon granulated sugar
2 teaspoons dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon crushed red pepper (optional)

Instructions

Step 1: Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir to prevent sticking.
Step 2: In a large bowl, combine macaroni noodles, sweet gherkins, red bell pepper, celery, red onion, and diced hard boiled eggs. Stir until well combined and set aside.
Step 3: In a medium-sized bowl, whisk together mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, black pepper, garlic powder, and crushed red pepper if using, until smooth.
Step 4: Pour the dressing over the macaroni mixture and toss gently to coat everything evenly.
Step 5: Cover the bowl and refrigerate for at least one hour to allow flavors to meld. Stir again before serving and enjoy!

Tips & Variations

Use olive oil mayonnaise for a lighter, richer flavor.
Add chopped fresh herbs like parsley or dill for extra freshness.
For a spicy kick, increase crushed red pepper or add a dash of cayenne pepper.
Substitute Greek yogurt for sour cream for a tangier, healthier option.

Storage

Store macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir before serving if liquid has separated. This salad tastes best cold and can be enjoyed as a make-ahead dish.

How to Serve

The image shows a bowl filled with creamy macaroni salad made of small elbow macaroni pasta coated in a thick white dressing. Mixed throughout the pasta are small cubes of red, green, and purple vegetables, creating a colorful contrast against the light sauce. Small black pepper flakes are sprinkled on top, adding a touch of texture. The bowl is white, and the surface beneath it is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macaroni salad ahead of time?

Yes, macaroni salad actually benefits from resting in the refrigerator for at least an hour to develop its flavors. It can be made up to a day ahead.

What can I use instead of sweet gherkins?

If you don’t have sweet gherkins, you can substitute with sweet pickles or finely diced bread and butter pickles for a similar sweet and tangy crunch.