Small Batch Macaroni Salad

Whip up a tasty small batch Macaroni Salad! Savor this creamy, tangy homemade dish, ideal for any occasion. Quick and easy!

A macaroni salad is not only a versatile and easy-to-make dish, but it’s also incredibly delicious. The tasty blend of tender pasta, crisp vegetables, and a creamy dressing creates a delightful flavor and texture combination that keeps people coming back for more.

this Recipe

Discover more small batch salad recipes like our hearty Cobb Salad, creamy Chicken Salad, classic Potato Salad, and fresh Broccoli Salad.

Why You’ll Love This Recipe

• Easy to make: With just a few simple steps, you can create an incredibly delicious dish that you’re sure to enjoy.
• Versatile: Cater to different tastes and dietary preferences by swapping out ingredients as needed.
• Perfect for small servings: No need to worry about leftovers with this perfectly portioned recipe.
• Recipe doubles well: This easy macaroni salad recipe yields just 3 cups of the best macaroni salad! If you’d like to make extra, just double the ingredient amounts.

Ingredients

If you have any ingredients leftover from this macaroni salad recipe, check out our Leftover Ingredients Recipe Finder.

• Macaroni: Feel free to use other small pasta shapes like shells or fusilli. We use 4 ounces (114 g) of dry elbow macaroni which is slightly less than 1 cup of dry pasta. Consider using extra macaroni in Chili Mac, Mac and Cheese, and Tuna Casserole.
• Sour cream and mayonnaise: We like to use both sour cream and mayonnaise for a creamier texture. You can skip the mayonnaise and use only sour cream for a tangy twist or try making a macaroni salad with Greek yogurt or a vegan mayo for a different taste and texture. These two ingredients can also be found in our Mexican Street Corn Salad and in a small batch of Ranch Dressing.
• Apple cider vinegar: We love using apple cider vinegar in our macaroni salad dressing. Feel free to use white vinegar instead.
• Sweet relish: Add a tablespoon of sweet relish to the dressing for extra sweetness and a hint of tanginess. If sweet relish is not available, you can chop up some sweet pickles and mix them with a little bit of their brine. Alternatively, you can use dill pickles for a more tangy flavor or even try adding a touch of chutney or jam for a different sweetness.
• Yellow mustard: For a touch of zesty flavor, we love to add yellow mustard to the dressing. If you don’t have yellow mustard available, you can substitute it with Dijon mustard or stone-ground mustard. Keep in mind that these options may have a stronger, spicier flavor, so adjust the amount accordingly.
• Chopped vegetables: Feel free to experiment with different veggies to suit your taste. In addition to parsley, red bell pepper, celery, and carrots, you can also try cucumber, green bell pepper, or green onions. Just make sure to dice the vegetables into small, uniform pieces for even distribution and a balanced texture.
• Chopped red onions: For a milder flavor, consider using green onions or scallions instead of red onions.

Remember to customize the ingredients to suit your personal taste and dietary preferences, making this macaroni salad uniquely yours and see below for ways to use leftover ingredients.

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.

1. Cook the pasta: Bring a medium-sized pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally until al dente. This process takes me about 5-7 minutes. Drain and rinse the pasta under cool running water and set it aside.

Pro Tips: To cook pasta “al dente”, means to cook it until the pasta is tender but still firm to the bite. I cook my pasta a minute under the suggested boiling time listed on the pasta package.

The best way to prevent the pasta from sticking together after cooking is to briefly rinse it with cold water to stop the cooking process and remove excess starch. This will help the cooked macaroni from sticking together.

2. Make the dressing: Combine the mayonnaise, sour cream, vinegar, mustard, relish, and parsley in a small bowl.

3. Assemble the salad: Combine the cooked macaroni and the vegetables in a medium-sized bowl.

4. Add the dressing and stir to combine.

Pro Tip: Although you can enjoy the macaroni salad right after you make it, for the best flavor, cover the bowl and allow the salad to chill for at least one hour.

Expert Tips

• Cook the pasta to al dente, as it will continue to absorb the dressing and soften as it chills.
• Chill the salad for at least an hour before serving to let the flavors meld together.
• Taste and adjust the seasoning before serving, as the flavors will develop over time.
• Read through the entire recipe before beginning. This macaroni salad comes together quickly. Be sure to read through the recipe and the Ingredient Notes and gather your ingredients before starting.

Frequently Asked Questions