The perfect potluck summer salad. Made with macaroni, bell peppers, celery, dill pickles, sweet peas, and cheddar cheese. Tossed with a tangy and creamy Greek yogurt dressing for an irresistible macaroni salad!
Updated 5/24/2025
Macaroni Salad Is a Potluck Staple
Macaroni salad brings back memories of childhood church potlucks—big bowls passed around after Sunday service, plates piled high and conversations flowing. No gathering felt complete without a creamy macaroni salad, often lovingly labeled with someone’s name.
There are countless versions of macaroni salad: some include pimentos and shredded carrots, others add hard-boiled eggs or bacon. Dressings range from classic mayo-vinegar-sugar mixes to ranch or incluso bottle dressings. They each have their charm—this recipe keeps things familiar but bright, creamy, and full of texture.
Ingredients for Macaroni Salad
This is a classic, crowd-pleasing macaroni salad that stays creamy without being heavy. Use the ingredient amounts in the recipe card below.
- Elbow macaroni – Small tubular pasta holds the dressing for a satisfying bite.
- Bell peppers – I prefer red, yellow, or orange for sweetness and color.
- Red onion – Adds a sharp, fresh bite and a pop of color.
- Celery – Provides crunchy texture and mild flavor.
- Dill pickles – Bring briny, tangy notes that balance the creaminess.
- Peas – Thawed frozen peas add color and a sweet pop.
- Cheddar cheese – Optional, but cubes add richness and heft to the salad.
Greek Yogurt Dressing
The dressing blends full-fat Greek yogurt with a touch of mayo for smoothness. If you prefer, use all yogurt or all mayo—the proportions below create a tangy, creamy dressing that complements the mix-ins.
- Full-fat Greek yogurt – Less sour and chalky than low-fat versions; adds creaminess and protein.
- Mayo – Optional; adds richness and a silky texture.
- Dijon mustard – Gives a subtle sweet-spicy depth.
- Sweet relish – A small amount brightens the dressing.
- Pickle juice – Adds briny tang that ties the salad together.
- Red wine vinegar – Balances richness with acidity.
- Seasonings – Garlic powder, kosher salt, and black pepper to taste.
Can I Substitute Other Pasta for Macaroni?
Yes. Ditalini, penne, orecchiette, fusilli, and small shells all work well with creamy dressings. Choose a shape that will hold the dressing and mix-ins.
This Salad Works with Gluten-Free Pasta
Swap in your preferred gluten-free macaroni. Note that gluten-free pasta can absorb more dressing, so you may want to prepare a little extra dressing or add a splash of milk when serving.
Macaroni Salad Is Customizable
Feel free to add or swap ingredients based on what you like or have on hand. Popular options include:
- Crisp bacon
- Chopped hard-boiled egg
- Shredded carrots
- Green onions
- Broccoli florets
- Chopped spinach
- Jarred pimentos
- Cherry tomatoes
How to Make Macaroni Salad
- Cook the pasta according to package directions. Rinse well with cold water and drain thoroughly.
- Prepare the vegetables while the pasta cools; thaw the peas.
- Make the dressing by whisking the Greek yogurt, mayo (if using), Dijon, relish, pickle juice, vinegar, and seasonings until smooth.
- Assemble – Combine pasta, vegetables, pickles, peas, and cheese in a large bowl. Pour dressing over the top and fold gently until everything is coated.
- Chill and serve – Serve immediately or refrigerate until ready. Toss again just before serving.
Make It a Meal
Turn this side into dinner by adding grilled or shredded chicken. A store-bought rotisserie chicken makes it quick and easy.
More Pasta Salads to Love
If you enjoy this macaroni salad, try other pasta salad variations for gatherings. Different combinations of crunchy vegetables, tangy dressings, and salty add-ins keep potluck spreads interesting and satisfying.
Macaroni Salad with Greek Yogurt Dressing
Equipment
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1 large pot
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1 large salad bowl
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1 medium mixing bowl
Ingredients
For the salad
- ¾ lb uncooked regular-size macaroni, about 3 ½ cups
- ⅓ cup red, orange, or yellow bell peppers, diced
- ⅓ cup red onion, diced
- ½ cup celery, diced
- ½ cup chopped dill pickles
- 1 ½ cups frozen green peas, thawed
- 1 cup cheddar cheese, cut into 1-inch cubes optional
Greek yogurt dressing
- ¾ cup full-fat Greek yogurt
- ¼ cup mayo optional — use an extra ¼ cup yogurt if omitting
- 1 ½ teaspoon Dijon mustard
- 2 tablespoon sweet relish
- 2 tablespoon pickle juice
- 1 tablespoon red wine vinegar
- ⅛ teaspoon garlic powder
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon ground black pepper
Instructions
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Cook pasta according to the package directions. Rinse and drain well with cold water.
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Combine all dressing ingredients in a mixing bowl and whisk until smooth and creamy.
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Place pasta in a large salad bowl. Add diced peppers, red onion, celery, chopped pickles, thawed peas, and cheddar. Pour dressing over the top and fold gently until evenly coated.
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Serve immediately or cover and refrigerate until ready. Toss again just before serving for the best texture.
Notes
Use a colander: Drain and rinse the pasta in a colander, moving it around to release trapped water from the tubes so the salad isn’t watery.
Use a large bowl: An oversized mixing bowl makes tossing easier and ensures everything gets evenly coated.
Leftovers: Creamy pasta salads can lose some creaminess after chilling. Add a splash of milk or a little extra mayo or Greek yogurt to revive the texture before serving.
This recipe serves about 6–8 people depending on portion sizes and other sides.
Nutritional information is an estimate provided for convenience and may vary based on specific ingredients and portions.
Nutrition
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Carbohydrates: 3g
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Protein: 2g
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Fat: 5g
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Sodium: 370mg
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