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This small batch macaroni salad is made with tender pasta, crisp vegetables, and a creamy, tangy dressing. It’s a quick and flavorful side dish sized for one or two servings.
Featured Comment
“One of my favorites! I make it often for lunch and use leftovers as a side.”
– Lisa
Why You’ll Love This Recipe
- Simple Steps: Easy to make with basic ingredients.
- Customizable: Adjust the vegetables or dressing to suit your taste.
- Small Batch: Perfectly portioned for one or two people.
- Scales Easily: Double the ingredients if you need more.
This small batch macaroni salad is one of my favorite side dishes to make when I want something quick, creamy, and full of flavor. It’s packed with tender pasta, crisp vegetables, and a tangy dressing that ties everything together.
I love how easy it is to throw together and how fresh it tastes straight from the fridge. If you’re looking for a classic dish that feels comforting and satisfying, this is it.
Looking for more small batch salad recipes? Try our single serving cobb salad, single serving chicken salad, coleslaw for one, potato salad for one, and broccoli salad for one.
Ingredients And Substitutions
If you have any ingredients leftover from this small batch macaroni salad recipe, check out our Leftover Ingredients Recipe Finder.
- Macaroni: Use 4 ounces (114 g) of dry elbow macaroni, slightly less than 1 cup. Other small pasta shapes like shells or fusilli work well too. Use any extra in single serving chili mac, mac and cheese for one, and tuna casserole for one.
- Sour Cream & Mayonnaise: A mix of both creates a creamy dressing. For a tangier flavor, use only sour cream. Greek yogurt or vegan mayo can also be used. You’ll find this combo in our single serving Mexican street corn salad and small batch ranch dressing recipes.
- Apple Cider Vinegar: Adds tang to the dressing. White vinegar is a good substitute.
- Sweet Relish: Adds sweetness and mild tang. No relish? Chop sweet pickles and add a little brine, or use dill pickles for more tang. A small spoonful of chutney or jam can also work.
- Yellow Mustard: Adds a zesty kick. Dijon or stone-ground mustard can be used instead but may be stronger, so start with less.
- Chopped Vegetables: Use parsley, red bell pepper, celery, and carrots. Other good options include cucumber, green bell pepper, and green onions. Dice all vegetables small for even texture.
- Chopped Red Onions: For a milder flavor, use green onions or scallions instead.
How To Make Macaroni Salad
The photos and instructions are here to help you visualize how to make a small batch of macaroni salad. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Pasta: Bring a medium pot of lightly salted water to a boil. Add the macaroni and cook until al dente, about 5–7 minutes. Drain and rinse under cold water to stop the cooking and prevent sticking. Set aside.
Tip: Al dente means tender but still firm to the bite. Try cooking the pasta 1 minute less than the package suggests.
- Make the Dressing: In a small bowl, stir together the mayonnaise, sour cream, vinegar, mustard, relish, and parsley.
- Mix the Salad: In a medium bowl, combine the cooked macaroni and chopped vegetables.
- Add the Dressing: Pour the dressing over the pasta and vegetables. Stir to combine.
Tip: For the best flavor, cover and chill the salad for at least 1 hour before serving.
Expert Tips
- Cook pasta al dente: It will continue to soften as it absorbs the dressing.
- Chill before serving: Refrigerate for at least 1 hour to let the flavors blend.
- Adjust seasoning: Taste before serving and add more salt or vinegar if needed.
- Prep ahead: Read the full recipe and Ingredient Notes first, then gather all ingredients before starting.
Serving Suggestions
This macaroni salad is a flavorful side that pairs well with many dishes and also works great on its own. Here are a few easy ways to serve it:
Frequently Asked Questions
While it will stay good for a couple of days, it’s best to make pasta salad the day of or the day before you plan to eat it.
Store it in an airtight container for up to 3 days.
Yes. This recipe yields approximately 3 cups of the best macaroni salad. To make a little more, just double the ingredient amounts.
I don’t recommend freezing macaroni salad, as the texture of the pasta and the dressing may be compromised when thawed.
Absolutely! Feel free to add a sliced baked chicken breast, diced ham steak, tuna, or even chickpeas for a protein boost.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch macaroni salad recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Macaroni Salad
Equipment
Ingredients
- 4 ounces dry elbow macaroni (1 cup)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon sweet relish
- 1 teaspoon yellow mustard
- 2 tablespoons chopped parsley
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- ¾ cup grated carrots (about 2 medium carrots) To easily grate carrots, use the large holes on a box grater or a food processor.
- ¼ cup chopped red bell pepper (¼ of a medium red bell pepper)
- ¼ cup chopped celery (1 small celery stalk)
- 2 tablespoons chopped red onions
Instructions
- Cook the Pasta: Bring a medium pot of lightly salted water to a boil. Add the macaroni and cook until al dente, about 5–7 minutes. Drain and rinse under cold water to stop the cooking and prevent sticking. Set aside.
- Make the Dressing: In a small bowl, stir together the mayonnaise, sour cream, vinegar, relish, mustard, and parsley.
- Mix the Salad: In a medium bowl, combine the cooked macaroni and the grated carrots, chopped red bell peppers, chopped celery, and chopped red onions.
- Add the Dressing: Pour the dressing over the pasta and vegetables. Stir to combine.Tip: For the best flavor, cover and chill the salad for at least 1 hour before serving.
Notes
- Cook pasta al dente: It will continue to soften as it absorbs the dressing.
- Chill before serving: Refrigerate for at least 1 hour to let the flavors blend.
- Adjust seasoning: Taste before serving and add more salt or vinegar if needed.
- Prep ahead: Read the full recipe and Ingredient Notes first, then gather all ingredients before starting.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious! I appreciated the smaller batch size, which means my household of two won’t be stuck eating macaroni salad for days on end 😉