Whenever I’m craving that perfect picnic side or a cool, refreshing salad for a potluck, Meredith’s Creamy Macaroni Salad Recipe is my go-to. It’s not just any macaroni salad—it’s creamy, tangy, and packed with crunchy veggies that make every bite exciting. I’ve made this salad countless times, and honestly, it feels like comfort food that never gets old.

What’s truly special about Meredith’s Creamy Macaroni Salad Recipe is how effortlessly it balances flavors and textures, making it an absolute crowd-pleaser. Whether you’re hosting summer barbecues, family reunions, or just want a tasty lunch prep, this salad shines. Plus, it’s surprisingly simple to whip up, which is a win in my book!

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Why This Recipe Works

Perfect Creamy Dressing: The combo of sour cream, mayo, dijon mustard, and parmesan creates a tangy, rich dressing that clings beautifully to the pasta.
Crunchy Fresh Veggies: Cucumbers, celery, and bell peppers add a refreshing texture contrast that keeps every bite lively.
Flavor Balance: The subtle hint of dill, a touch of sugar, and red pepper flakes elevate the flavors without overwhelming them.
Simplicity Meets Crowd-Pleaser: Easy to prepare yet impressive enough for gatherings — it’s a guaranteed hit that you can make ahead.

A clear glass bowl filled with a creamy pasta salad is shown from above. The salad has two main layers mixed together: short, curved yellow pasta pieces with a textured surface, and chopped cucumber pieces that are green on the skin and pale inside. Small bits of white onion and specks of herbs are scattered throughout. The creamy dressing coats all ingredients with a slightly shiny look. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This salad’s magic lies in the balance of fresh veggies and that velvety dressing. Each ingredient was chosen not just for taste but also for texture — think creamy meets crisp. When shopping, go for firm cucumbers and fresh celery for the best crunch.

Macaroni: Classic elbow macaroni is perfect here because of its small size and shape, which hold the dressing well without getting mushy.
Cucumbers: Fresh and diced small to add crunch and a refreshing bite.
White onion: Finely diced to bring just a touch of sharpness without overpowering the salad.
Green bell pepper: Adds color and a slightly sweet crunch that complements the other veggies.
Celery stalks: Chopped for that signature crisp texture you want in macaroni salad.
Sour cream: Brings creaminess and tang, lightening the mayo and adding depth.
Mayonnaise: The classic creamy base that makes everything stick beautifully together.
Dijon mustard: Adds just enough zing to cut through the richness of the mayo and sour cream.
White vinegar: Essential for that bright acidity, balancing the creaminess perfectly.
Parmesan cheese: Unexpected but delicious — it adds a subtle nutty, savory note.
Granulated sugar: Just a hint to soften the vinegar’s bite and tie all flavors together.
Dried dill: Brings herbal freshness that sets the salad apart.
Garlic powder: Adds subtle savory depth without overpowering the salad.
Red pepper flakes: For a gentle kick that livens up the dressing.
Salt and black pepper: To season everything perfectly and round out the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about Meredith’s Creamy Macaroni Salad Recipe is how open it is to customization. Over the years, I’ve tweaked it a bit depending on what’s in my fridge or what flavor profile I’m craving. You can absolutely make it your own without losing that original charm.

Variation: I sometimes swap out the white onion for red onion for a milder, sweeter bite. It’s a small change but adds a nice twist.
Healthier Version: Using Greek yogurt instead of mayo cuts calories and amps up the protein, and while slightly tangier, it still keeps that creamy texture.
Extra Veggies: Once, I added cherry tomatoes and shredded carrots for color and sweetness—it was a hit at a summer BBQ!
Spice Level: Feel free to adjust the red pepper flakes up or down based on how much heat you like, or leave them out completely for no spice.

Step-by-Step: How I Make Meredith’s Creamy Macaroni Salad Recipe

Step 1: Perfectly Cooking the Macaroni

Start by cooking your macaroni until it’s just tender — al dente is best here because the pasta will soak up a bit of the dressing and you want it to keep some bite. I usually boil it for about 7-8 minutes, then drain and rinse with cold water to stop the cooking. This rinse also prevents the noodles from sticking and keeps them cool for the salad.

Step 2: Chopping the Veggies Just Right

Dice the cucumbers, white onion, green bell pepper, and chop the celery into small, bite-sized pieces. I like everything fairly uniform so each forkful has a good veggie-to-pasta ratio. A sharp knife makes this quicker and keeps your pieces tidy.

Step 3: Mixing the Dressing With Love

In a smaller bowl, whisk together the sour cream, mayo, dijon mustard, white vinegar, parmesan cheese, sugar, dried dill, garlic powder, red pepper flakes, salt, and pepper. Stir until smooth and creamy. Taste it to make sure it’s balanced—you might want to bump up the vinegar or seasoning slightly depending on your preference.

Step 4: Toss and Chill

Combine the cooked pasta and chopped veggies in a big bowl, then pour over that luscious dressing. Toss everything gently but thoroughly, making sure every bite gets coated. Refrigerate for at least an hour so the flavors can meld together. I find it tastes even better the next day!

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Tips from My Kitchen

Rinse Pasta Thoroughly: This cools the macaroni quickly and prevents clumping for a perfect texture every time.
Chop Veggies Evenly: Using uniform pieces ensures balanced bites and a beautiful presentation.
Prep Ahead: Making this salad a few hours or even a day in advance really deepens the flavors.
Adjust Seasoning Last: Taste after chilling, as flavors mellow and you might want to tweak salt or pepper.

How to Serve Meredith’s Creamy Macaroni Salad Recipe

A white bowl filled with a creamy macaroni salad, showing three main layers: the pale yellow curved macaroni pasta, scattered with bright green cucumber slices and celery chunks, and small white onion pieces mixed all together. The salad is coated in a light creamy dressing that gives a soft shine to the pasta and vegetables. The bowl is placed on a green cloth, set on a white marbled surface with part of a glass bowl of the same salad visible at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little extra dried dill or chopped fresh parsley on top when serving — it adds a lovely pop of color and freshness. Sometimes, a few halved cherry tomatoes on the side brighten up the plate visually and flavor-wise.

Side Dishes

Meredith’s Creamy Macaroni Salad is fantastic alongside classic barbecue dishes like grilled chicken or ribs. It also pairs wonderfully with crispy fried chicken or a deli sandwich for an easy lunch. For something lighter, serve it next to a green salad for a balanced meal.

Creative Ways to Present

For parties, I’ve scooped the macaroni salad into hollowed-out bell peppers or mini bread bowls, which guests find fun and festive. Serving it in individual mason jars is also a cute way to make it portable and visually appealing for picnics or food fairs.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge; I find it keeps well for up to 3 days. Because of the dairy-rich dressing, it’s best enjoyed chilled and fresh. Always give it a good stir before serving again to redistribute the dressing.

Freezing

Personally, I don’t recommend freezing Meredith’s Creamy Macaroni Salad Recipe because the texture of the mayonnaise and sour cream can separate once thawed. It’s best eaten fresh or refrigerated for a few days.

Reheating

This salad is best served cold, so reheating isn’t necessary. If you prefer it slightly less chilled, just let it sit at room temperature for 10-15 minutes before serving to take the chill off without affecting the texture.

FAQs

Can I use a different type of pasta for Meredith’s Creamy Macaroni Salad Recipe?

Absolutely! While traditional elbow macaroni works best because of its size and shape, you can substitute with small shells, rotini, or even bow-tie pasta. Just make sure the pasta shape holds dressing well and cooks to al dente.
How far in advance can I make Meredith’s Creamy Macaroni Salad Recipe?

It’s ideal to make this salad at least a few hours before serving so the flavors meld nicely. I usually prepare it the night before a gathering—it actually tastes better after sitting overnight in the fridge.
Can I make this recipe dairy-free?

You can try substituting the sour cream with a dairy-free yogurt and use a vegan mayo to make it dairy-free. The flavor and creaminess will be a little different but still delicious. Just be sure to adjust seasonings to taste.
What’s the best way to keep the salad from getting soggy?

Rinsing and cooling the pasta immediately after cooking helps prevent it from absorbing too much dressing and getting mushy. Also, keep the salad chilled until serving and add the dressing just before you plan to eat for the freshest texture.

Final Thoughts

Meredith’s Creamy Macaroni Salad Recipe is one of those dishes I always keep in my back pocket when I want something that’s both comforting and fresh. It brings warmth to any meal with its creamy dressing and crisp veggies, making it feel like a hug in a bowl. I hope you enjoy making and sharing it as much as I do — trust me, once you try it, it’ll become your new favorite too!