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Macaroni Salad



It’s summertime and I always look forward to making macaroni salad.  It may be more of a summertime salad, but I make it anytime of the year.   It’s a toss-up between potato salad or macaroni salad as to what my favorite summertime salad is.  I’ll have to lean towards macaroni salad.  Maybe this can be one of your favorites.







  • Servings: 2-3
  • Difficulty: Intermediate
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Macaroni Salad


  • About 8 oz Macaroni Pasta, I used elbow
  • 3-4 Radishes
  • 4-6 small Gherkins Pickles, diced 
  • 2 Green Onions, chopped
  • ½ Red Pepper, diced
  • 1 Celery, diced
  • 2 Celery, diced
  • 2 Eggs, hard boiled, rough chopped
  • 2 tsp Dill, fresh
  • 1 Tbsp Basil, chopped
  • 1 tsp Thyme, fresh
  • Parsley, finely chopped
  • Dash Paprika, garnish


  • ¾ – 1 cup Mayo
  • ¼ – 1/3 cup Sour Cream or Greek Yogurt
  • Salt and Pepper
  • 1 tsp Dijon Mustard
  • 1 Tbsp White Wine Vinegar or Apple Cider Vinegar
  • 1 Tbsp pickle juice
  • Salt and Pepper to taste
  • ¼ tsp Garlic Powder
  • Few Red Pepper Flakes
  • 2 tsp Dill
  • 1 Tbsp Basil, chopped
  • 1 tsp Thyme


  • Cook the macaroni until pasta is still firm but more than al dente.  Drain and rinse in cool water.  Bring to room temperature and place in a large bowl.  
  • Prepare the vegetables and add to the pasta bowl.  
  • Combine the dressing ingredients and mix all together.  Fold in the dressing into the macaroni until mixed all together.  
  • Garnish with Parsley and paprika. 

Enjoy … gathering around the table with family and friends.