Hey y'all! If you're looking for a creamy, tangy, and absolutely refreshing dish to bring to your next BBQ, potluck, or picnic, this Macaroni Salad with Dijon and Dill is just the ticket. The punchy Dijon mustard brings a zesty kick, while fresh dill adds an herby brightness—making every bite taste like summer. Whether you need a make-ahead side or a light lunch, this macaroni salad always gets rave reviews. Let's get cooking!
Why You'll Love This Macaroni Salad with Dijon and Dill
- It’s quick and easy—on the table in just 30 minutes!
- The creamy dressing is perfectly balanced with a tangy Dijon kick and fresh dill flavor.
- Great make-ahead option for parties, meal prep, or picnics.
- Super customizable with your favorite add-ins and veggies.
- Pairs deliciously with all your favorite summer mains.
Ingredients for Macaroni Salad with Dijon and Dill
- 2 cups elbow macaroni (uncooked)
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 2 celery stalks, finely diced
- ¼ cup red onion, finely chopped
- ½ cup red bell pepper, diced
- ½ cup cucumber, diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
How to Make Macaroni Salad with Dijon and Dill
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions (usually 7-9 minutes) until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta quickly. Set aside.
Step 2: Prepare the Creamy Dijon Dill Dressing
In a large mixing bowl, whisk together ½ cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons sour cream, 2 tablespoons white wine vinegar, 1 tablespoon chopped fresh dill, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder until smooth and creamy.
Step 3: Mix in the Veggies
Add the cooled macaroni to the bowl with the dressing. Toss in the diced celery, red onion, red bell pepper, and cucumber. Gently fold everything together until the pasta and veggies are evenly coated with the creamy Dijon and dill dressing.
Step 4: Chill and Serve
Cover the bowl and refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld. Before serving, give it a good stir and adjust salt and pepper to taste.
Notes for the Best Macaroni Salad with Dijon and Dill
- Be sure to rinse the macaroni in cold water after cooking to keep the pasta firm and prevent clumping.
- Use fresh dill for the brightest flavor, but dried works in a pinch. Learn more about the difference between fresh and dried herbs here.
- If making ahead, stir in a splash of milk or mayo before serving if the salad seems dry.
Macaroni Salad with Dijon and Dill Variations
- Protein Boost: Add cooked, diced chicken or flaked tuna for a heartier salad.
- Egg Salad Twist: Mix in two hard-boiled eggs, chopped.
- Veggie Loaded: Add thawed peas, shredded carrots, or chopped pickles for extra crunch and color.
Required Equipment for Macaroni Salad with Dijon and Dill
- Large pot for boiling pasta
- Large mixing bowl
- Cutting board and sharp knife
- Measuring cups and spoons
- Colander
- Spoon or spatula for mixing
Storage Instructions for Macaroni Salad with Dijon and Dill
Store any leftover macaroni salad in an airtight container in the refrigerator for up to 4 days. Stir before serving, and if needed, add a touch of mayo or a splash of milk to refresh the texture. Not suitable for freezing.
Suggested Pairings and Serving Recommendations
This Macaroni Salad with Dijon and Dill is perfect alongside grilled chicken, BBQ ribs, or burgers. It's a classic choice for picnics and potlucks—just pack it in a cooler! For a light lunch, serve on a bed of greens or alongside a cup of homemade tomato soup.
Pro Tips for Macaroni Salad with Dijon and Dill
- Let your salad sit for at least 30 minutes (or up to overnight) to allow flavors to blend—this makes a big difference! More pasta salad tips here.
- Dice veggies small for even distribution and a balanced bite in every forkful.
- Don’t overcook the pasta—al dente texture is key to preventing a mushy salad.
Macaroni Salad with Dijon and Dill FAQ
- Can I make this macaroni salad ahead of time?
- Absolutely! In fact, it's even tastier after a few hours in the fridge—just give it a good stir before serving.
- Is there a substitute for dill?
- If you don't have dill, try fresh parsley or chives for a different but delicious flavor profile.
- Can I use Greek yogurt instead of sour cream?
- Yes! Greek yogurt is a great lighter alternative that still adds creaminess and tang.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 2 cups elbow macaroni, uncooked
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh dill, chopped
- ½ cup celery, finely diced
- ¼ cup red onion, finely chopped
- ½ cup red bell pepper, diced
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Instructions
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1Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
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2In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, salt, and black pepper.
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3Add the cooled macaroni, celery, red onion, and red bell pepper to the bowl. Toss until all ingredients are well coated with the dressing.
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4Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
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5Before serving, stir the salad and adjust seasoning if needed. Garnish with additional fresh dill if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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