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4.71 from 24 votes

Macaroni Salad

My Macaroni Salad recipe is tossed with fresh, crunchy veggies, a homemade creamy dressing, and my secret ingredient: bacon. It's always a hit at the dinner table on a busy week night, a potluck, or a sunny summertime BBQ.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch, Salad, Side Dish
Cuisine: American
Keyword: macaroni salad
Servings: 10
Calories: 537kcal


  • 4 cups elbow macaroni dry
  • 1/2 cup celery diced
  • 1/2 cup red onion diced
  • 8 slices bacon fried and chopped
  • 1/2 medium carrot shredded
  • 1 tablespoon green onion thinly sliced, for garnish


  • 1 1/2 cups mayonnaise
  • 1 teaspoon dry mustard
  • 1 tablespoon sugar
  • 2 tablespoon cider vinegar
  • 1/3 cup sour cream
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste


  • Cook the pasta according to package instructions. Drain and rinse well with cold water.
  • In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream, salt and pepper.
  • Add the macaroni, celery, red onion, bacon, carrot, half the green onion, and the prepared dressing to a large bowl. Toss well to combine.
  • Garnish with remaining green onion and serve cold.


  1. This salad will stay good for 3-5 days stored in an airtight container in the fridge. It's a perfect recipe for making ahead! I find that when the ingredients have a change to sit together and mingle, it gets even more delicious.
  2. If you plan on serving this salad for guests or bringing it to a potluck, it will be okay for 2 hours at room temperature before you should put it back in the fridge.


Calories: 537kcal | Carbohydrates: 45g | Protein: 10g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 579mg | Potassium: 212mg | Fiber: 2g | Sugar: 4g | Vitamin A: 614IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg