My homemade macaroni salad is a remake of the best New York delicatessens with lighter ingredients that will blow your mind with flavor. Perfect for picnics, tailgating, pot lucks, trust me, you won't ever want a store made mac salad after tasting this treat!
There is not much better than a homemade mac salad. I cannot eat store-bought salads that are loaded with mayo, gross right? Please do yourselves a favor and make this amazing pasta dish. It's simple and just delicious and you'll save yourself money by making your own too.
This is my take on the popular New York deli salad with lots more veggies and light mayonnaise.
Homemade macaroni salad, the perfect side dish
I decided to share my mac salad after I had made this macaroni salad for a friend! She had never made homemade macaroni salad, can you imagine? Well, guess what, she is no longer buying salad. This is her go-to macaroni and I do hope you will enjoy it as much as she and my family.
The beauty of this recipe is that you can change up ingredients depending on what is in the fridge, in season, or your favorites.
Ingredients
- pasta - Obviously a requirement. Use your favorites: elbows, cavatappi, bow ties.
- mayonnaise - We use low-fat mayo it saves calories and the taste is delish.
- sour cream- Same for this, we use low-fat ingredients.
- Dijon mustard - Adds flavor.
- apple cider vinegar - White wine vinegar can be used for a different taste, both are yummy.
- 2 peppers - Any color pepper can be used. I love using red and yellow when in season.
- grape tomatoes: Cherry tomatoes can be used.
- carrot - Gives a bit of crunch.
- shallot - feel free to use red onion, scallions, or yellow onion.
Possible add-ins:
- relish, 2 teaspoons into the mayo
- 1 or 2 hard-boiled eggs, chopped
- 1 cup thawed frozen peas
- a celery rib, chopped
- 2 5 ounce cans of tuna, drained and flaked
- chicken breasts, baked or grilled and diced
During lent, this is my go-to for a dinner macaroni salad, adding in tuna fish and peas, so good! I hope you try it.
Tips to making the best Homemade Macaroni Salad
- Cook pasta according to package, drain thoroughly so noodles don't get soggy.
- Mix the dressing and add it into the noodles so the mixture is well mixed.
- It is best to refrigerate at least one hour before serving.
- Make it the night before, even better.
- Right before serving, taste for seasoning and adjust salt/pepper if needed.
- The macaroni salad can keep in the fridge well covered for about 3 days.
- This pasta salad does not freeze well.
If you are going on a picnic, be sure to pack the salad into a cooler with lots of ice or ice blocks. Don't let the salad sit out in the sun, mayonnaise does not fair well in sun and heat.
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- Insulated food storage carrier: This is the carrier I use to transport to picnics, pot lucks. It holds 2 hot or cold casseroles.
- Glass bowls with lids: These are must-haves for me. I love these bowls, sturdy and the lid, so helpful.
Some ideas to go along with macaroni salad are:
- Apricot glazed grilled chicken
- Grilled spicy chicken wings
- Dry rub chicken wings
- Blueberry chipotle BBQ baby back ribs
Having a brunch, pair with
Some other sides you can enjoy are Tuscan Bean Salad and Roasted Asparagus.
When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen
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Homemade Veggie Macaroni Salad
Equipment Needed:
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Ingredients
- 1 pound elbow pasta noodles, uncooked your favorite small noodle such as bow-tie or cavatappi
- ½ cup low-fat mayonnaise
- ½ cup low-fat sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon cider vinegar see tips below
- salt and pepper, to taste
- 1 large red pepper, seeded and finely diced
- 1 medium yellow pepper, seeded and diced
- ½ cup grape tomatoes, halved cherry tomatoes can be used
- 1 medium carrot, peeled and diced
- 1 medium shallot, peeled and diced
Instructions
- Cook the pasta according to the package. Drain well, set aside.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and season with salt and pepper.
- To the bowl, add cooked pasta, peppers, grape tomatoes, carrots, and shallot. Mix well.
- Refrigerate until ready to serve. Taste for seasoning, reseason if needed.
Notes
- Feel free to use low-fat Greek yogurt in lieu of the sour cream.
- Cook pasta according to package, drain thoroughly so noodles don't get soggy.
- Mix the dressing and add it into the noodles so the mixture is well mixed.
- It is best to refrigerate at least one hour before serving.
- Make it the night before, even better.
- Right before serving, taste for seasoning and adjust salt/pepper if needed.
- The macaroni salad can keep in the fridge well covered for about 3 days.
- This pasta salad does not freeze well.
