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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.

 a small bowl of macaroni salad on a silver tray next to a red onion and four carrots.

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.

What Is A Macaroni Salad?

Macaroni salad is a cold pasta dish that typically includes cooked elbow macaroni, chopped vegetables, and a creamy, tangy dressing. It’s a versatile dish that can be easily customized to suit different tastes and preferences.

a close up photo of a macaroni salad with chopped vegetables and a creamy dressing.

Ingredients

macaroni salad ingredients on a kitchen counter.

Ingredient Notes And Substitutions

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

  • 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.
  • 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.
  • 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.

  1. Make the dressing: Combine the mayonnaise, sour cream, vinegar, mustard, relish, and parsley in a small bowl.
macaroni salad dressing in a small bowl.
  1. Assemble the salad: Combine the cooked macaroni and the vegetables in a medium-sized bowl.
elbow macaroni and chopped vegetables in a medium sized bowl.
  1. Add the dressing and stir to combine.
a small batch of macaroni salad in a clear glass bowl.

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.

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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

Can I Make Macaroni Salad Ahead Of Time?

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.

How Should I Store This Salad?

Store macaroni salad in an airtight container in the refrigerator for up to 3 to 4 days.

Can I Freeze Macaroni Salad?

I don’t recommend freezing macaroni salad, as the texture of the pasta and the dressing may be compromised when thawed.

Can I Add Protein?

Absolutely! Feel free to add diced cooked chicken, ham, tuna, or even chickpeas for a protein boost.

Can I Use A Different Type Of Pasta For This Salad?

Yes, you can use other small pasta shapes like shells, fusilli, or bow-tie pasta. Just make sure to cook them according to the package instructions for best results.

Can I Double This Recipe?

Yes. This recipe yields approximately 3 cups of the best macaroni salad. To make a little more, just double the ingredient amounts.

Serving Suggestions

Wondering how to best enjoy your small batch macaroni salad? This versatile dish shines as both a side and a stand-alone meal. Check out these serving suggestions to make the most of your delicious homemade macaroni salad, tailored to fit any dining occasion.

  • With Baked Chicken: Elevate your chicken dinner by serving this macaroni salad on the side.
  • Burgers: A perfect picnic partner, it pairs exceptionally well with juicy burgers.
  • Sandwiches and Wraps: Add a side of macaroni salad to give your wraps or sandwiches a hearty companion.
  • As a Light Lunch: Enjoy it solo for a quick and satisfying midday meal.
  • Salad Pairing: For a well-rounded lunch, pair this macaroni salad with a crisp, leafy green salad.
  • Crusty Bread: Complement the creamy textures by serving it with some freshly baked crusty bread.
a single serving of macaroni salad in a blue bowl.

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Recipe

Small Batch Macaroni Salad

5 from 4 votes
Prep: 10 minutes
Cook: 8 minutes
Chilling Time: 1 hour
Total: 1 hour 18 minutes
Servings: 2 servings
Whip up a tasty small-batch macaroni salad recipe! Savor this creamy, tangy homemade dish, ideal for any occasion. Quick and easy!

Ingredients 
 

  • 4 ounces dry elbow macaroni (this is about 1 cup of dry macaroni)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sweet relish
  • 1 teaspoon yellow mustard
  • 2 tablespoons chopped parsley
  • teaspoon salt
  • 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 you can use a food processor.
  • ¼ cup chopped red bell pepper (about ¼ of a medium red bell pepper)
  • ¼ cup chopped celery (approximately 1 small celery stalk)
  • 2 tablespoons chopped red onions

Instructions 

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 Tip: 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.

Make the dressing

  • Combine the mayonnaise, sour cream, vinegar, relish, mustard, parsley, salt, and pepper in a small bowl.

Assemble the salad

  • Combine the cooked macaroni and the grated carrots, chopped red bell peppers, chopped celery, and chopped red onions in a medium-sized bowl.
  • 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.

Notes

Expert Tips
  • Cook the pasta to al dente, as it will continue to absorb the dressing and soften as it chills.
  • Chill the saladfor 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.

Nutrition

Serving: 1serving, Calories: 348kcal, Carbohydrates: 26g, Protein: 5g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 6g, Cholesterol: 27mg, Sodium: 403mg, Potassium: 179mg, Fiber: 2g, Sugar: 5g, Vitamin A: 8366IU, Vitamin C: 4mg, Calcium: 57mg, Iron: 0.4mg

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.

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5 Comments

  1. Thank you for the recipes we struggle with cooking meals for two, I can not have dairy such as cheese & milk. My husband can. I use non dairy cheese and almond milk. I have not tried your recipes yet. Tonight I am trying the scalloped potatoes for myself & my husband. I will comment tomorrow for the results. Thank You!

  2. Love it and love that there was so little left over. Will fix it often.
    I added garlic (because I love garlic in everything and a big pinch of sugar, cuts the vinegar taste I’m so sensitive to.