19 Creamy Macaroni Salad Recipes Perfect for Potlucks

Nothing says potluck perfection like a creamy, crave-worthy macaroni salad! Whether you’re a classic mayo-lover or looking for a tangy twist, we’ve rounded up 19 irresistible recipes that’ll steal the spotlight at your next gathering. From zesty dill pickles to smoky bacon bits, these crowd-pleasing dishes are easy to whip up and guaranteed to disappear fast. Ready to find your new go-to? Let’s dig in!

Classic Creamy Macaroni Salad

This picnic-perfect macaroni salad is a crowd-pleaser with its creamy dressing and crisp-tender veggies—ideal for potlucks or backyard barbecues.

Ingredients:

• 2 cups elbow macaroni (uncooked)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/4 cup finely diced red onion
• 1/4 cup diced red bell pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the elbow macaroni in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
3. Add the cooked macaroni, celery, red onion, red bell pepper, and parsley to the bowl. Gently fold until evenly coated.
4. Cover and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld. Stir once before serving.

The tangy-sweet dressing clings to every noodle, while the veggies add just the right crunch—no one can resist seconds!

Tip: For extra creaminess, stir in an extra tablespoon of mayo just before serving.

Southern-Style Macaroni Salad

This creamy, tangy macaroni salad is a picnic staple—packed with crisp veggies and a hint of sweetness that keeps everyone coming back for seconds.

Ingredients:

• 8 oz elbow macaroni
• 1 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp yellow mustard
• 1 tbsp granulated sugar
• 1 tsp celery salt
• 1/2 tsp black pepper
• 1/2 cup finely diced celery
• 1/2 cup finely diced red bell pepper
• 1/4 cup grated sweet onion
• 2 hard-boiled eggs, chopped

Instructions:

1. Cook macaroni in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together mayonnaise, apple cider vinegar, yellow mustard, sugar, celery salt, and black pepper until smooth.
3. Add cooled macaroni, celery, red bell pepper, sweet onion, and chopped eggs to the dressing. Gently fold until evenly coated.
4. Cover and refrigerate for at least 1 hour (or up to overnight) to let flavors meld. Stir once before serving.

The magic here? That sweet-and-tangy dressing clings to every noodle, while the crunch of fresh veggies keeps it lively. Perfect for balancing out smoky barbecue plates!

Tip: For extra creaminess, stir in an extra 1-2 tbsp mayonnaise just before serving.

Spicy Jalapeño Macaroni Salad

This zesty twist on classic macaroni salad packs a punch with fresh jalapeños and a creamy, tangy dressing—perfect for summer cookouts or spicing up your weeknight sides.

Ingredients:

• 8 oz elbow macaroni
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 jalapeños, seeded and finely diced (keep seeds for extra heat)
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced

Instructions:

1. Cook macaroni according to package directions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Add cooked macaroni, jalapeños, red bell pepper, cilantro, and green onions to the dressing. Toss gently until evenly coated.
4. Cover and refrigerate for at least 1 hour to let flavors meld. Serve chilled.

The crunch of fresh peppers and cilantro against the creamy pasta makes this salad irresistible—plus, the jalapeño heat builds slowly for a fun surprise!

Tip: For a smokier flavor, char the jalapeños and red bell pepper over an open flame before dicing.

Tangy Mustard Macaroni Salad

This zesty macaroni salad is a crowd-pleaser with its creamy, tangy dressing and crisp veggies—perfect for picnics or potlucks!

Ingredients:

• 8 oz elbow macaroni
• 1/2 cup mayonnaise
• 1/4 cup yellow mustard
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the macaroni according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Add the cooled macaroni, celery, red onion, and parsley to the bowl. Toss gently until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

The sharp mustard and sweet-tangy dressing cling to every noodle, while the celery and onion add a refreshing crunch. It’s a nostalgic side with a bold twist!

Tip: For extra tang, stir in 1 tbsp of pickle relish or a splash of dill pickle juice.

Bacon and Cheddar Macaroni Salad

This creamy, smoky macaroni salad is a crowd-pleaser, loaded with crispy bacon and sharp cheddar for a flavor-packed side dish.

Ingredients:

• 8 oz elbow macaroni
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 green onions, thinly sliced

Instructions:

1. Cook the elbow macaroni according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper until smooth.
3. Add the cooled macaroni, crumbled bacon, shredded cheddar cheese, and green onions to the bowl. Gently toss until everything is evenly coated.
4. Chill for at least 1 hour before serving to let the flavors meld.

The smoky bacon and tangy cheddar create a bold twist on classic macaroni salad, making it perfect for potlucks or backyard barbecues.

Tip: For extra crunch, stir in some diced celery or pickles just before serving!

Greek-Inspired Macaroni Salad

This zesty twist on classic macaroni salad swaps mayo for a bright lemon-oregano dressing, loaded with briny olives and creamy feta—perfect for picnics or potlucks!

Ingredients:

• 8 oz elbow macaroni
• 1 cup halved cherry tomatoes
• 1 cup diced cucumber
• 1/2 cup sliced Kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped red onion
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Cook macaroni according to package directions until al dente. Drain, rinse under cold water, and transfer to a large bowl.
2. Add cherry tomatoes, cucumber, olives, feta, and red onion to the bowl with the pasta.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Chill for at least 1 hour before serving to let flavors meld.

The tangy dressing and crunchy veggies make this salad irresistibly fresh—no one will miss the mayo! Tip: For extra herb flavor, stir in 2 tbsp chopped fresh dill or parsley just before serving.

Vegan Macaroni Salad with Avocado Dressing

This twist on classic macaroni salad swaps mayo for a dreamy avocado-based dressing that’s rich, tangy, and packed with fresh herbs—perfect for picnics or potlucks!

Ingredients:

• 8 oz elbow macaroni (about 2 cups dry)
• 1 large ripe avocado, pitted and peeled
• 1/4 cup unsweetened almond milk
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill

Instructions:

1. Cook macaroni according to package instructions. Drain, rinse under cold water, and set aside.
2. In a blender, combine avocado, almond milk, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper. Blend until smooth and creamy.
3. In a large bowl, toss cooled macaroni with celery, red onion, and dill. Pour avocado dressing over the salad and gently fold until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The avocado dressing stays vibrantly green and clings to every noodle, while the dill and lemon add a refreshing zing that keeps you coming back for another bite.

Tip: For extra crunch, stir in 1/4 cup of toasted sunflower seeds right before serving.

Buffalo Chicken Macaroni Salad

This zesty twist on classic macaroni salad packs a punch with tangy buffalo sauce and tender chicken—perfect for picnics or game day spreads!

Ingredients:

• 2 cups uncooked elbow macaroni
• 2 cups shredded cooked chicken (rotisserie works great!)
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion
• 1/2 cup mayonnaise
• 1/3 cup buffalo sauce (like Frank’s RedHot)
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook macaroni according to package directions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together mayonnaise, buffalo sauce, apple cider vinegar, garlic powder, and salt until smooth.
3. Add macaroni, chicken, celery, and red onion to the bowl. Toss until evenly coated.
4. Fold in blue cheese (if using) and parsley. Chill for at least 1 hour before serving.

The magic here? The buffalo sauce soaks into the pasta just enough to give every bite a kick without overwhelming the cool, creamy mayo.

Tip: For extra crunch, stir in an extra handful of celery right before serving!

Herbed Macaroni Salad with Fresh Dill

This bright, creamy macaroni salad is packed with fresh herbs and a tangy dressing—perfect for picnics or weeknight dinners.

Ingredients:

• 8 oz elbow macaroni (about 2 cups dry)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh dill
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the macaroni in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Add the cooled macaroni, red onion, dill, and parsley to the bowl. Toss gently until evenly coated.
4. Chill for at least 1 hour before serving to let the flavors meld.

The fresh dill and parsley give this salad a garden-fresh pop, while the creamy-tangy dressing clings perfectly to every noodle.

Tip: For extra crunch, stir in 1/2 cup diced celery or cucumber just before serving.

Mediterranean Macaroni Salad

This vibrant pasta salad is packed with fresh flavors and a tangy lemon-herb dressing—perfect for picnics or a light weeknight side.

Ingredients:

• 8 oz elbow macaroni (about 2 cups dry)
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced cucumber
• 1/2 cup halved cherry tomatoes
• 1/4 cup sliced Kalamata olives
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the macaroni according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
3. Add the cooled macaroni, cucumber, cherry tomatoes, and olives to the bowl. Toss gently to coat in the dressing.
4. Sprinkle with feta cheese and parsley, then toss once more. Chill for at least 30 minutes before serving.

The bright lemon dressing and briny olives give this salad a refreshing kick, while the feta adds just the right creamy tang.

Tip: For extra zing, add a pinch of red pepper flakes to the dressing!

Cheesy Ranch Macaroni Salad

This creamy, tangy macaroni salad is packed with ranch flavor and melty cheddar—perfect for potlucks or backyard barbecues!

Ingredients:

• 2 cups elbow macaroni (uncooked)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp ranch seasoning mix (store-bought or homemade)
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion
• 1 tbsp apple cider vinegar
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Cook the elbow macaroni according to package directions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the mayonnaise, sour cream, ranch seasoning mix, apple cider vinegar, black pepper, and salt until smooth.
3. Add the cooled macaroni, shredded cheddar cheese, diced celery, and red onion to the bowl. Gently fold until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld.

The sharp cheddar and ranch dressing create a crave-worthy combo that’s rich but still light enough for summer sides. Tip: For extra crunch, stir in 1/4 cup crumbled bacon right before serving!

Sweet and Sour Macaroni Salad

This tangy, crunchy macaroni salad is a crowd-pleaser with its perfect balance of sweetness and zing—ideal for picnics or potlucks!

Ingredients:

• 2 cups elbow macaroni, uncooked
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tbsp granulated sugar
• 1 tsp yellow mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion

Instructions:

1. Cook the macaroni according to package directions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, yellow mustard, salt, and black pepper until smooth.
3. Add the cooked macaroni, celery, red bell pepper, and red onion to the bowl. Toss gently until evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

The crisp veggies and punchy dressing make this salad anything but ordinary—it’s a refreshing twist on a classic!

Tip: For extra crunch, stir in 1/4 cup chopped pickles or cucumber just before serving.

Curried Macaroni Salad with Raisins

This creamy, slightly sweet macaroni salad gets a warm kick from curry powder and a pop of texture from plump raisins—perfect for picnics or potlucks!

Ingredients:

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup raisins
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro

Instructions:

1. Cook the macaroni according to package instructions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, curry powder, salt, and black pepper until smooth.
3. Add the cooled macaroni, raisins, red onion, and cilantro to the bowl. Gently fold until evenly coated.
4. Chill for at least 1 hour before serving to let the flavors meld.

The golden raisins add a chewy sweetness that balances the savory curry dressing beautifully—no one expects this twist on classic mac salad!

Tip: For extra crunch, stir in 1/4 cup toasted slivered almonds just before serving.

Pesto Macaroni Salad with Sun-Dried Tomatoes

This vibrant pesto macaroni salad is a crowd-pleaser, packed with fresh basil flavor and the sweet-tangy punch of sun-dried tomatoes.

Ingredients:

• 8 oz elbow macaroni
• 1/2 cup prepared basil pesto
• 1/3 cup chopped oil-packed sun-dried tomatoes, drained
• 1/4 cup grated Parmesan cheese
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook macaroni in salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together pesto, mayonnaise, lemon juice, salt, and black pepper until smooth.
3. Add cooled macaroni, sun-dried tomatoes, and Parmesan to the bowl. Toss gently until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The creamy pesto dressing clings perfectly to every noodle, while the sun-dried tomatoes add little bursts of brightness in every bite.

Tip: For extra crunch, stir in 1/4 cup toasted pine nuts just before serving.

Caprese Macaroni Salad with Balsamic Glaze

This twist on a classic Caprese salad combines tender pasta with juicy tomatoes, fresh mozzarella, and a sweet-tangy balsamic glaze for a crowd-pleasing side dish.

Ingredients:

• 8 oz elbow macaroni (about 2 cups dry)
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or cubed)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze, plus extra for drizzling
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the macaroni in salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled macaroni, cherry tomatoes, mozzarella, and basil.
3. Drizzle with 2 tbsp olive oil and 1 tbsp balsamic glaze. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, then toss gently to coat.
4. Transfer to a serving dish and drizzle lightly with additional balsamic glaze just before serving.

The creamy mozzarella and bright basil balance the rich glaze, while the chilled pasta makes it perfect for picnics or potlucks.

Tip: For extra flavor, let the salad sit for 15 minutes before serving to allow the tastes to meld.

BBQ Macaroni Salad with Corn and Black Beans

This BBQ Macaroni Salad is a smoky, tangy twist on the classic—packed with sweet corn, hearty black beans, and a creamy BBQ-infused dressing that’ll steal the show at any cookout.

• 8 oz elbow macaroni
• 1 cup canned corn, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup mayonnaise
• 1/4 cup BBQ sauce (plus extra for drizzling)
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro

1. Cook the macaroni according to package directions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the mayonnaise, 1/4 cup BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, and salt until smooth.
3. Add the cooled macaroni, corn, black beans, red onion, and cilantro to the bowl. Toss until evenly coated.
4. Chill for at least 1 hour to let flavors meld. Before serving, drizzle with extra BBQ sauce and a sprinkle of smoked paprika.

The smoky-sweet dressing clings to every bite, while the crisp corn and creamy beans add just the right contrast. Tip: For a kick, stir in a pinch of cayenne or a dash of hot sauce with the dressing!

Asian-Inspired Macaroni Salad with Sesame Dressing

This vibrant macaroni salad swaps mayo for a nutty, tangy sesame dressing that’ll have everyone asking for seconds.

Ingredients:

• 8 oz elbow macaroni
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 1 cup shredded red cabbage
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions:

1. Cook macaroni according to package directions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together 1/4 cup rice vinegar, 2 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp honey, 1 tbsp ginger, and 1 clove minced garlic until smooth.
3. Add cooled macaroni, red cabbage, carrots, and green onions to the dressing. Toss to coat evenly.
4. Sprinkle with 1 tbsp sesame seeds and chill for at least 30 minutes before serving.

The crunch of fresh veggies against the chewy pasta and rich sesame dressing makes this a potluck standout. Tip: For extra protein, toss in shredded rotisserie chicken or edamame!

Loaded Macaroni Salad with Veggies and Bacon

This creamy, crunchy macaroni salad is packed with smoky bacon, fresh veggies, and a tangy dressing—perfect for potlucks or backyard barbecues!

Ingredients:

• 8 oz elbow macaroni (about 2 cups dry)
• 6 slices bacon, cooked and crumbled
• 1 cup diced celery
• 1 cup diced red bell pepper
• 1/2 cup finely chopped red onion
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook macaroni according to package directions. Drain, rinse under cold water, and let cool completely.
2. In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth.
3. Add cooled macaroni, bacon, celery, red bell pepper, and red onion to the bowl. Gently toss until evenly coated.
4. Chill for at least 1 hour before serving to let flavors meld.

The contrast of crisp veggies, chewy pasta, and salty bacon makes this salad irresistibly hearty—no one will guess how simple it is to throw together!

Tip: For extra crunch, stir in 1/2 cup halved cherry tomatoes just before serving.

Zesty Lemon Macaroni Salad

This bright and tangy macaroni salad is a summer staple, with a lemony dressing that keeps every bite refreshing.

Ingredients:

• 8 oz elbow macaroni
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill

Instructions:

1. Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, Dijon mustard, salt, and black pepper until smooth.
3. Add the cooled macaroni, celery, red onion, and dill to the bowl. Toss gently until evenly coated.
4. Chill for at least 1 hour before serving to let flavors meld.

The lemon zest and fresh dill give this salad a vibrant pop, while the creamy dressing keeps it satisfying without being heavy.

Tip: For extra crunch, stir in 1/4 cup toasted pine nuts just before serving.

Conclusion

With 19 creamy, crowd-pleasing macaroni salads, this roundup has something for every potluck or picnic! Whether you love classic flavors or bold twists, these recipes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this tasty roundup with fellow food lovers on Pinterest—happy cooking!