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Meredith’s Creamy Macaroni Salad Recipe

ByTaylor
Jump to Recipe· 4.6 from 23 reviews

Hey friend, if you’re on the hunt for a macaroni salad that’s a total crowd-pleaser, you’ve got to try Meredith’s Creamy Macaroni Salad Recipe. I first stumbled upon it at a family picnic, and honestly, it stole the show! It’s got this perfect balance of creamy, tangy, and a hint of sweet that just makes you keep going back for more.

This recipe works wonders for summer BBQs, potlucks, or even as a quick make-ahead side for busy weeknights. Plus, it’s super forgiving, so even if you’re not a seasoned cook, you’ll nail it with ease. Trust me, Meredith’s Creamy Macaroni Salad Recipe becomes one of those dishes everyone asks for again and again.

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Why This Recipe Works

  • Creamy, Tangy Dressing: The combo of sour cream, mayo, and dijon mustard creates a rich but balanced flavor that keeps every bite interesting.
  • Fresh Crunch from Veggies: Cucumbers, celery, and bell pepper add that refreshing texture, so it’s not just mushy pasta all the way.
  • Perfectly Balanced Sweetness & Spice: A touch of sugar, dried dill, and red pepper flakes give this salad a subtle pop that’s anything but boring.
  • Easy to Make & Customize: It’s straightforward to prepare, making it a go-to recipe you can tweak based on what you have in your fridge.
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 this …

Ingredients & Why They Work

Every ingredient in Meredith’s Creamy Macaroni Salad Recipe plays its part, bringing flavor and texture to the table. When you shop, look for fresh veggies and quality dairy for the best results.

  • Macaroni: Small elbow macaroni holds the dressing perfectly without becoming soggy.
  • Cucumbers: Adds refreshing crunch and lightness to the salad.
  • White Onion: Finely diced to give a mild bite without overpowering the flavors.
  • Green Bell Pepper: Contributes a subtle sweetness and crisp texture.
  • Celery: For that satisfying crunch and a hint of earthiness.
  • Sour Cream: Provides tanginess and creaminess to the dressing.
  • Mayo: Keeps the dressing rich and smooth.
  • Dijon Mustard: Adds depth and a gentle kick to the creaminess.
  • White Vinegar: Gives a nice acid balance to brighten the flavors.
  • Parmesan Cheese: Introduces a subtle umami twist that stands out.
  • Granulated Sugar: Balances acidity and spice with a touch of sweetness.
  • Dried Dill: Infuses an herby freshness that lifts the whole salad.
  • Garlic Powder: Offers savory warmth without overpowering.
  • Red Pepper Flakes: Just enough heat to keep things lively.
  • Salt & Black Pepper: Essential seasonings to bring all tastes together.
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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.

Tweak to Your Taste

I love mixing it up depending on the season or what I have on hand, so don’t hesitate to make Meredith’s Creamy Macaroni Salad Recipe your own. You’ll find playing with ingredients can lead to some delightful new favorites.

  • Add Protein: I sometimes toss in chopped hard-boiled eggs or shredded chicken to make it a fuller meal for lunch.
  • Swap Fresh Herbs: Instead of dried dill, fresh parsley or chives work beautifully when available.
  • Make It Vegan: I’ve made it with vegan mayo and dairy-free sour cream for plant-based friends – just adjust the parmesan by skipping or substituting with nutritional yeast.
  • Crunch Variations: Toasted sunflower seeds or finely chopped nuts added last minute give a lovely crunch boost.

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

Step 1: Cook the Macaroni Just Right

I always start by cooking the macaroni until it’s al dente — that means just tender but still with a slight bite. This prevents it from turning mushy once the creamy dressing is added. Make sure to salt your pasta water lightly, too; it adds a subtle seasoning from the start. Once drained, rinse it under cold water to stop the cooking and cool it down fast for the salad.

Step 2: Prepare the Veggies

While the pasta cooks, I dice the cucumbers, onion, green bell pepper, and chop the celery. Finely dicing the onion makes all the difference – it blends smoothly without any harsh bites. Toss all these fresh veggies together with the cooled pasta in a large bowl to get ready for that flavorful dressing.

Step 3: Whip Up the Dressing

In a smaller bowl, combine the sour cream, mayo, dijon mustard, white vinegar, parmesan, sugar, dill, garlic powder, red pepper flakes, salt, and black pepper. I always use a whisk here for a silky smooth texture without any lumps. Taste as you go – sometimes I tweak with a touch more vinegar or sugar depending on mood!

Step 4: Combine and Chill

Spoon the dressing over the macaroni and veggie mix, then toss everything gently but thoroughly so each piece gets coated evenly. I like to cover it and chill in the fridge for at least an hour. This resting gives the flavors a chance to meld and the salad to firm up just right before serving.

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Pro Tips for Making Meredith’s Creamy Macaroni Salad Recipe

  • Don’t Overcook Pasta: Al dente macaroni holds up best and doesn’t absorb too much dressing.
  • Chill for Flavor Fusion: I find at least an hour in the fridge makes the salad taste way better than serving it right away.
  • Mix Dressing Separately: Combining all dressing ingredients before adding to pasta ensures a smooth, uniform flavor.
  • Fresh Veggies Matter: Using crisp, fresh cucumbers and celery really elevates the salad’s texture and freshness.

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 adding a sprinkle of fresh chopped parsley or dill on top just before serving — it brightens the colors and adds a lovely herbaceous aroma. A few cracked black pepper flakes on top give it a little kick visually and on the palate too.

Side Dishes

This macaroni salad pairs wonderfully with grilled chicken, burgers, or even alongside BBQ ribs. On lighter days, I serve it with crispy baked tofu or a fresh garden salad to keep things balanced and satisfying.

Creative Ways to Present

For a picnic or party, I’ve served Meredith’s Creamy Macaroni Salad Recipe in hollowed-out red or green bell peppers – it looks gorgeous and adds a bit of flair. Another fun idea is layering it in a glass trifle bowl with alternating veggies for a colorful layered effect that gets people chatting.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge. It stays fresh and creamy for up to 3 days, though I do find the pasta softens a bit over time. Give it a gentle stir before serving again to redistribute the dressing evenly.

Freezing

Honestly, I don’t recommend freezing Meredith’s Creamy Macaroni Salad Recipe because the creamy dressing and fresh veggies don’t thaw well — they can get watery and lose texture. It’s best enjoyed fresh or chilled in the fridge.

Reheating

This salad is best served cold or at room temperature, so there’s no reheating needed. Just take it out of the fridge about 15 minutes before serving to let it warm slightly for the best flavor.

FAQs

  1. Can I make Meredith’s Creamy Macaroni Salad Recipe ahead of time?

    Absolutely! In fact, I recommend making it at least an hour or two ahead so the flavors have time to meld nicely. Just keep it covered in the refrigerator and give it a good toss before serving.

  2. What pasta works best for this salad?

    Traditional elbow macaroni is ideal because it’s the perfect size to scoop with a fork and traps the creamy dressing wonderfully. But small shells or mini penne can work if that’s what you have on hand.

  3. Is this recipe suitable for vegetarians?

    Yes, Meredith’s Creamy Macaroni Salad Recipe is vegetarian-friendly, as it contains no meat. Just double-check your parmesan is made without animal rennet if you’re strict about vegetarian choices.

  4. Can I substitute sour cream in the dressing?

    You can swap sour cream for Greek yogurt for a tangier, lighter version. Just keep in mind it might alter the creaminess slightly but still tastes great.

Final Thoughts

Honestly, Meredith’s Creamy Macaroni Salad Recipe isn’t just another side dish — it’s a little celebration with every bite. Whenever I make it, I remember warm summer afternoons and lively family gatherings, and I hope you’ll get to create those moments too. Whether for a special occasion or just a regular meal, give this recipe a try — I’m pretty sure it’ll become a favorite in your rotation just like it is in mine.

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Meredith’s Creamy Macaroni Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 23 reviews
  • Author: Taylor
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

Meredith’s Creamy Macaroni Salad is a vibrant and tangy side dish featuring tender macaroni, fresh vegetables, and a flavorful, creamy dressing infused with parmesan cheese and dill. Perfect for picnics, barbecues, or a refreshing addition to any meal.

Ingredients

Salad

  • 1 (16 oz) box macaroni, cooked and drained
  • 2 large cucumbers, diced
  • 1 small white onion, finely diced
  • 1 green bell pepper, diced
  • 3 stalks celery, chopped

Dressing

  • 1 cup sour cream
  • 1 cup mayo
  • 3 tablespoon dijon mustard
  • 1/3 cup white vinegar
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons granulated sugar
  • 2 tablespoon dried dill
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon red pepper flakes
  • salt and black pepper, to taste

Instructions

  1. Prepare the pasta and vegetables: Cook the macaroni according to package instructions until al dente, then drain and rinse under cold water to cool. Dice the cucumbers, finely dice the onion, dice the green bell pepper, and chop the celery. Combine all these ingredients in a large mixing bowl.
  2. Make the dressing: In a smaller bowl, whisk together the sour cream, mayonnaise, dijon mustard, white vinegar, grated parmesan cheese, granulated sugar, dried dill, garlic powder, red pepper flakes, salt, and black pepper until smooth and well combined.
  3. Combine salad and dressing: Spoon the prepared dressing over the macaroni and vegetables, then gently toss everything together until the salad is evenly coated with the creamy dressing.
  4. Chill and serve: For best flavor, refrigerate the macaroni salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold as a delicious side dish.

Notes

  • For a tangier flavor, increase the amount of white vinegar slightly.
  • Use light mayonnaise and sour cream to reduce calories without compromising creaminess.
  • Dill can be substituted with fresh dill if available; use 1/4 cup chopped fresh dill instead of dried.
  • Add chopped hard-boiled eggs or cooked bacon for extra protein and texture.
  • Adjust the red pepper flakes to your spice tolerance, or omit for a milder salad.
  • To make gluten-free, ensure the macaroni used is gluten-free pasta.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 25 mg

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