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Make a delicious small batch of Macaroni Salad that’s perfect for any occasion. This creamy, tangy dish is quick and easy to prepare. The combination of tender pasta, crisp vegetables, and a rich dressing creates a delightful flavor and texture that everyone loves.
Discover more small batch salad recipes, including our hearty Cobb Salad, creamy Chicken Salad, vinegar-based Coleslaw, classic Potato Salad, and fresh Broccoli Salad.
Why You’ll Love This Recipe
- Easy to Make: Follow a few simple steps to create a delicious dish you’ll love.
- Versatile: Customize the ingredients to fit different tastes and dietary needs.
- Perfect Portion: This recipe makes just enough for small servings, so no leftovers.
- Easy to Double: Need more? Simply double the ingredients to make extra.
What Is Macaroni Salad?
Macaroni salad is a cold pasta dish made with cooked elbow macaroni, chopped vegetables, and a creamy, tangy dressing. It’s versatile and can be customized to suit different tastes. Our version is perfect for a single serving, making it ideal for enjoying fresh without leftovers.
Ingredients
If you have any ingredients leftover from this small batch 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.
How To Make Macaroni Salad For One
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-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.
- Make the dressing: Combine the mayonnaise, sour cream, vinegar, mustard, relish, and parsley in a small bowl.
- Assemble the salad: Combine the cooked macaroni and the vegetables 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.
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.
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 Jerk Chicken by serving this macaroni salad on the side.
- Burgers: A perfect picnic partner, it pairs exceptionally well with a juicy hamburger.
- Sandwiches and Wraps: Add a side of macaroni salad to give a spinach wrap or Reuben sandwich 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 Chopped Salad.
- Crusty Bread: Complement the creamy textures by serving it with some freshly baked French bread.
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 macaroni salad in an airtight container in the refrigerator for up to 3 to 4 days.
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 diced cooked chicken, ham, tuna, or even chickpeas for a protein boost.
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.
Yes. This recipe yields approximately 3 cups of the best macaroni salad. To make a little more, just double the ingredient amounts.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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.
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Small Batch Macaroni Salad
Equipment
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
- 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 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
- 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
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.
As a single man, I appreciate all that you do, thanks and it’s cheaper than store bought
Thank you so much! I’m so glad the recipes are helpful for you. It’s great to hear that cooking at home is saving you money too – that’s definitely one of the perks!
Hit the spot! It was more of a family portion though so I would halve it in the future. On the second day I added a bit more mayo and a splash of pickle juice because the pasta absorbed a lot.
One of my favorites! I make it often for lunch and use leftovers as a side.
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!
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.
Terrific recipe.
Thanks so much!