Why You’ll Love This Recipe
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A creamy yet balanced dressing with the right amount of tang
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Crisp vegetables and eggs add texture and protein
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Easy to prepare with simple pantry ingredients
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Perfect make-ahead side dish for gatherings
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Adaptable with endless mix-in options
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Macaroni Salad:
8 oz dry macaroni noodles
½ cup finely diced sweet gherkins
¾ cup finely diced red bell pepper
⅓ cup thinly sliced celery
⅓ cup finely diced red onion
2 large hard-boiled eggs, finely diced
Dressing:
¾ cup mayonnaise
¼ cup sour cream
2 Tbsp sweet pickle juice
1 Tbsp red wine vinegar
1 Tbsp sugar
2 tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
⅛ tsp garlic powder
⅛ tsp crushed red pepper
Directions
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Cook macaroni in salted water until al dente. Drain, rinse under cold water, and toss with a little olive oil.
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In a large mixing bowl, combine cooked macaroni, gherkins, red bell pepper, celery, red onion, and diced eggs.
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In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper until smooth.
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Pour the dressing over the macaroni mixture and toss gently until evenly coated.
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Cover and refrigerate for at least 1 hour before serving. Stir and adjust seasoning if necessary.
Servings and timing
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Servings: 4
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Prep time: 20 minutes
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Cook time: 10 minutes
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Total time: 30 minutes
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Calories: 408 kcal per serving
Variations
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Swap gherkins for dill pickles if you prefer a sharper flavor.
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Add diced ham, tuna, or shredded chicken for extra protein.
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Use Greek yogurt instead of sour cream for a lighter dressing.
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Toss in peas, corn, or shredded carrots for more vegetables.
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For a spicy kick, add jalapeños or extra crushed red pepper.
Storage/Reheating
Store macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the pasta may absorb some of the dressing. If it feels dry, mix in a little extra mayonnaise or pickle juice. This salad is best served chilled and should not be reheated.
FAQs
Can I make this macaroni salad ahead of time?
Yes, it tastes even better after chilling for a few hours as the flavors meld together.
What’s the best pasta shape for macaroni salad?
Elbow macaroni is classic, but small shells or ditalini work well too.
Can I make the dressing lighter?
You can substitute part of the mayonnaise with Greek yogurt or light sour cream.
How do I prevent macaroni salad from drying out?
Hold back a little dressing and stir it in just before serving.
Can I freeze macaroni salad?
No, freezing alters the texture of pasta and mayonnaise, making it watery when thawed.
What vegetables can I add to this recipe?
Peas, corn, shredded carrots, and diced cucumbers are great additions.
How long should macaroni salad chill before serving?
At least 1 hour, but ideally 2–3 hours for the best flavor.
Can I make this without eggs?
Yes, simply omit the eggs or replace them with extra vegetables for texture.
How can I make it spicier?
Add more crushed red pepper, diced jalapeños, or a dash of hot sauce.
Is this recipe kid-friendly?
Yes, the creamy texture and mild flavors make it appealing to kids, but you can omit the crushed red pepper for a milder version.
Conclusion
Gordon Ramsay’s macaroni salad is a step above the usual picnic side dish, combining creamy dressing with the right balance of acidity and crunch. It’s easy to prepare, customizable, and always a crowd-pleaser. Whether you’re hosting a barbecue or just want a satisfying cold salad, this recipe is sure to become a staple in your kitchen.
