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Pioneer Woman Best Macaroni Salad

Pioneer Woman Best Macaroni Salad - recipe card
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This classic macaroni salad combines tender elbow macaroni with crisp vegetables and a creamy, tangy dressing. The balance of sweet pickle relish, sharp Dijon mustard, and a hint of paprika creates a nostalgic side dish that’s perfect for picnics, potlucks, or a simple summer meal.

Ingredients

Scale
  • 1 1/2 cups (about 6 oz) dried elbow macaroni
  • 1/4 cup mayonnaise (preferably full-fat)
  • 1/4 cup full-fat Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp sweet paprika (plus extra for garnish)
  • 1/4 cup celery (about 1 small rib), finely diced
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp sweet pickle relish
  • 2 hard-boiled large eggs, peeled and finely chopped
  • 1 tbsp fresh parsley, minced (for garnish)

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook according to package directions until al dente, typically 7-9 minutes. Stir occasionally to prevent sticking.
  2. Drain the macaroni in a colander and rinse immediately under cold running water to stop the cooking process. This step is crucial to prevent the pasta from becoming mushy in the salad.
  3. Shake the colander well to remove excess water. Transfer the macaroni to a large bowl and set aside to cool completely while you prepare the dressing. Or, spread it on a baking sheet to cool faster.
  4. In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, sugar, kosher salt, black pepper, and sweet paprika until smooth and creamy. The dressing should be glossy and slightly tangy.
  5. Add the finely diced celery, red bell pepper, red onion, sweet pickle relish, and chopped hard-boiled eggs to the cooled macaroni. Toss gently with a spatula to combine, ensuring the vegetables and eggs are evenly distributed.
  6. Pour the dressing over the macaroni mixture. Use a rubber spatula to fold everything together, scraping the bottom and sides of the bowl to coat every piece of pasta and vegetable evenly.
  7. Taste the salad and adjust seasoning if needed—you may want a pinch more salt or a drizzle of vinegar for brightness. Remember that flavors will meld and intensify as it chills.
  8. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or up to 24 hours. Chilling allows the macaroni to absorb the dressing, resulting in a creamier, more flavorful salad.
  9. Before serving, give the salad a good stir. If it seems too thick, add a teaspoon of milk or water to loosen it. Garnish with a sprinkle of paprika and fresh parsley for a colorful finish.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Freezing not recommended as the mayonnaise-based dressing will separate and become watery upon thawing. If making ahead, the salad can be prepared up to 24 hours in advance—just stir well and add a little extra dressing before serving if needed.

Nutrition

Keywords: macaroni salad, pioneer woman macaroni salad, classic macaroni salad, creamy macaroni salad, elbow macaroni salad, picnic salad, potluck side dish, American salad, summer salad, cold pasta salad

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