So, I finally gave in and tried that viral creamy macaroni salad from TikTok—because apparently, the internet knows my taste buds better than I do. And guess what? It actually slaps. This easy macaroni pasta salad is everything you want in a summer salad: creamy, crunchy, tangy, and the kind of dish that somehow vanishes at potlucks before you even sit down.
I made it once for a BBQ, and now I’m apparently the “macaroni salad person” in my friend group. It’s the best macaroni salad recipe I’ve tried—zero weird ingredients, just simple stuff like elbow macaroni, veggies, and a mayo dressing that hits all the right notes.
Creamy Macaroni Salad
Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Box grater
Ingredients
- 8 ounces about 3 cups elbow macaroni
- 1 cup frozen peas
- 1 red bell pepper diced
- 1 medium carrot grated
- 1 small red onion finely chopped
- 1 rib celery chopped
- ½ cup chopped dill pickles
- ½ cup mayonnaise regular or vegan
- ½ cup Greek yogurt or non-dairy yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow or Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions. Halfway through, toss in the frozen peas. Cook until the pasta is al dente—not mushy. Drain and rinse under cold water for about 15 seconds to stop the cooking.
- Mix the Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, mustard, sugar, salt, garlic powder, and black pepper until smooth and creamy.
- Add the Veggies: To the bowl with the dressing, add the grated carrot, diced red bell pepper, chopped red onion, chopped celery, and chopped pickles.
- Combine Everything: Add the cooled pasta and peas to the bowl. Stir everything together until it’s fully coated in the creamy dressing.
- Serve or Chill: Serve immediately or cover and chill in the fridge. It tastes even better after sitting for 30 minutes or more, letting the flavors come together. If prepping a day ahead, stir in a little lemon juice or extra dressing before serving to freshen it up.
Creamy Macaroni Salad Hacks from a Slightly Obsessed Home Cook Who’s Been There, Stirred That
👩🍳 Undercook your pasta… just slightly
Trust me on this one: if you cook your elbow macaroni until it’s perfectly soft, it’ll turn into sad, soggy mush once it chills with the dressing. Go one minute less than the box says. It might feel wrong, but your future self eating leftovers tomorrow will thank you.
🧂 Salt the pasta water like you mean it
I used to skip this and wonder why my macaroni salad tasted like cardboard with a creamy coating. Turns out, bland pasta stays bland, no matter how much mayo you throw at it. Now I salt the water like it’s a superstition. And boom—flavor from the inside out.
🚿 Rinse the pasta, but don’t give it a cold shower therapy session
Yes, you rinse pasta for cold salads (I know, Italian Nonna is judging us), but don’t overdo it. Just 15 seconds under cold water to stop the cooking and cool it down a bit. If you rinse too long, you’re washing away flavor and turning your noodles into ghosts of themselves.
❄️ Let it hang out in the fridge before serving
I know you’re excited, but chill. Literally. This salad needs time to marinate in its own fabulousness. If you eat it right away, it’s good. But if you let it sit for an hour or two? It becomes a personality. It gets punchier, creamier, and somehow more cohesive. Like it finally got its life together.
🌱 Throw the peas in with the pasta water—don’t make more dishes for yourself
I used to cook peas separately like a fool. Then one day I tossed them into the boiling pasta halfway through, and they came out perfect—sweet, tender, and totally effortless. One less pan to wash, one more win for lazy genius cooking.
🥄 Greek yogurt is your secret weapon, but don’t stress if you’re out
I love the tang and lightness Greek yogurt brings to the dressing—it makes it feel less like a mayo bomb and more like something I can justify eating by the bowlful. But if you’re out? Sour cream works. Or hey, just double up on mayo and live your truth.
🥒 No pickles? No problem. Just go for something salty and punchy
Pickles bring that sharp little zing that makes the whole salad pop. But I’ve been in pickle-less kitchens before (tragic). In those moments, I’ve subbed in green olives, capers, even leftover relish packets. It all works, as long as it brings that salty, briny energy.
🧅 Red onion too aggressive for your vibe? Tame it or swap it
I love red onion in theory, but sometimes it’s just a little too “hi, I’m here to ruin your breath for the next 8 hours.” So I either soak it in cold water for 10 minutes to take the edge off, or I use green onions or shallots when I want something a little more refined.
🍋 If it tastes a little dry the next day, don’t panic—it’s normal
Macaroni salad has a habit of soaking up its own dressing while it sits in the fridge, like a pasta sponge. The fix? A quick splash of lemon juice or a spoonful of mayo/yogurt before serving. Stir it up, and it’s magically creamy again—like yesterday never even happened.
