Name: Mom’s Classic Macaroni Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 8 oz Short Pasta (elbow macaroni, shells, rotini etc.); 6 Hard Boiled Eggs; 1 Cup Chopped Dill Pickles (whole or spears work best); 1 Cup Dill Pickle Juice; 1 1/4 Cup Mayonnaise; 1/2 tsp Salt; 1/2 tsp Paprika; 1/2 tsp Garlic Powder

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This tangy homemade macaroni salad is a family favorite! Made with pasta, chopped pickles, hard-boiled eggs, and creamy mayo, this classic side dish is perfect for BBQs, picnics, and potlucks.

Macaroni Salad on a cutting board with hard boiled eggs and pickles

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Every summer, my mom made this creamy, tangy macaroni salad—and it quickly became a family favorite. Anytime we headed to a BBQ or picnic, someone would always request, “Please bring your macaroni salad!” To be completely honest, it’s still the only macaroni salad I truly love. It’s not heavy or overly dressed—just the perfect balance of creamy and bright, with a delicious tang that keeps you coming back for more. Made with simple, whole ingredients (and no mustard!), this classic recipe is as nostalgic as it is irresistible. I hope it becomes a favorite at your summer gatherings too.

What You’ll Love About This Macaroni Salad:

SIMPLE: You most likely already have all of the ingredients you need
REAL INGREDIENTS: Fresh Dill Pickles, Hard Boiled Eggs and Organic Pasta come together beautifully
FAMILY-APPROVED: Kids and Adults both go crazy for it

Ingredients You’ll Need

Pasta – any short variety (macaroni, shells, rotini)
Hard-boiled eggs – chopped for protein and creaminess. Don’t chop them too small. You want those big chunks in there.
Chopped dill pickles – gives a tangy crunch – These are my favorite as they are so fresh and have no added food coloring. Again – don’t go too small.
Pickle juice – secret ingredient for bold flavor. It also thins out the mayonnaise so the whole salad isn’t too heavy.
Mayonnaise – I prefer this one – The avocado oil ones are probably a little healthier – but I don’t love the taste. Obviously – use your favorite.
Salt, paprika, garlic powder – simple seasonings that add depth

How to Make Mom’s Macaroni Salad (Step-by-Step)

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add 8 oz of your favorite short pasta (like elbow macaroni, shells, or rotini) and cook according to package directions until al dente. Drain and rinse with cold water to stop the cooking, then set aside to cool.

Step 2: Prepare the eggs

While the pasta is cooking, hard boil 6 eggs. Once cooled, peel and roughly chop them. You want bite-sized pieces—not too fine—so you get a little egg in every bite.

Step 3: Chop the pickles

Dice 1 cup of dill pickles into small pieces. Set aside 1 cup of the pickle juice for the dressing.

Step 4: Make the dressing

In a large mixing bowl, whisk together:
- 1 ¼ cups mayonnaise
- 1 cup pickle juice
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Whisk until smooth and well combined.

Step 5: Combine everything

To the bowl with the dressing, add the cooled pasta, chopped eggs, and diced pickles. Stir gently until everything is evenly coated in the dressing.

Step 6: Chill and serve

Cover and refrigerate for at least 1 hour before serving—this helps the flavors meld and the salad thicken slightly. Give it a good stir and taste before serving. Add a pinch more salt or paprika if needed.

Tips for the Best Macaroni Salad

Use quality pickles (fermented or homemade if possible). These are my favorite!
Don’t overcook the pasta
Taste and adjust seasoning after chilling. You may want to add more pickle juice and mayonnaise if you are making this well ahead of time and it seems dry.

Make-Ahead & Storage

Make Ahead:

This macaroni salad is even better when made in advance! Prepare it up to 24 hours ahead of time to let the flavors fully develop. Just give it a good stir before serving, as the dressing may settle slightly. If it thickens too much in the fridge, you can stir in a splash of extra pickle juice or a spoonful of mayo to loosen it up.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 4 days. It stays fresh and flavorful, making it a great option for meal prep, picnics, or weekday lunches. Be sure to keep it chilled—especially if serving outdoors on warm days.

Freezing is not recommended, as the mayonnaise-based dressing can separate and become watery once thawed.

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Let Me Know If You Try It!

I’d love to hear what you think of this Tangy Classic Macaroni Salad. Did you serve it at a BBQ? A Picnic? Leave a comment below, a 5 star rating, or Tag me on instagram @my.colorado.kitchen so I can see your delicious creations!