MAKE AHEAD TIP: You can make this pasta salad the night before you wish to serve it (just make sure to store it in an airtight container in the refrigerator).

And it’s also handy to be able to make it ahead of time.

This allows for the flavours to come together.

Let it rest! Make sure to let this salad rest in the fridge for at least 30 minutes (1 hour or more is best), before serving.

Sour Cream: I use sour cream for this recipe, but it can also be substituted with Greek yogurt.

Bell Peppers: You can use any colour of pepper: red bell peppers or orange, green or yellow.

Vinegar: I prefer to use regular white vinegar, but if you love the flavour of apple cider vinegar, feel free to use that.

Mustard: I like to use regular prepared yellow mustard, but if you love the taste of Dijon mustard, feel free to use that instead.

Mayonnaise: Real mayo is what I usually use, but Miracle Whip is tasty too!.

Here are some examples: chopped broccoli or cauliflower, cubes of cooked ham, grape tomatoes, pickles (dill pickles or sweet pickles), sliced boiled eggs…the possibilities are endless!

Make it your own! Add your favourite pasta salad ingredients.

Pasta: This recipe calls for 4 cups of COOKED elbow macaroni pasta, which equals about 2 cups dried pasta.

If you’d rather have an outstanding potato salad, you should try my Southern Style Potato Salad with a Twist. For an awesome substitute for potato salad, you should try this delicious salad. Yum! It’s filled with crunchy vegetables and covered in a creamy sauce. That’s it!Ĭlassic Southern Macaroni Salad is an easy make-ahead side dish is perfect for your summer-time barbecues, picnics or potlucks. Once everything was well combined, I covered the macaroni salad with some plastic wrap and put it in the refrigerator to chill. Next, I added the sauce to the cooked macaroni. I stirred everything together for the sauce. Then, I added the celery, onion, bell pepper, gherkins, carrots and hard boiled eggs.

First, I whisked together the mayonnaise, cider vinegar, sweet gherkin juice, dry mustard, salt and pepper. When the macaroni was done, I drained it. Making the Classic Southern Macaroni Saladįirst, I cooked the macaroni in salted water until it was tender.

Award winning macaroni salad recipe