Photo of Macaroni salad by WW

Macaroni salad

Total Time
25 min
25 min
0 min
This salad is a classic, but we tweaked it to become a more everyday option using many of the same ingredients. Prepare it for weekly packed lunches or for a make-ahead side dish for dinner. We did use a mix of fat-free mayonnaise and sour cream to give it its classic texture and flavor but without the classic fat content. Pasta salad gets better as it rests, so while this is still tasty served warm, it will be even better if you let it chill for even 30 minutes. And it will taste even better the next day. There is a limit though—it will keep well for up to five days in the fridge.


Cooked macaroni

4½ cup(s), kept warm

Fat free mayonnaise

¾ cup(s)

Fat free sour cream

¼ cup(s)

Sweet pickle relish

3 Tbsp

Red bell pepper

1 medium, diced

Green bell pepper

1 medium, diced


1 medium, diced

Red onion

¼ cup(s), sliced, minced

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. While macaroni is still warm, place in a large bowl. Add mayonnaise, sour cream, and relish; toss to coat. Add peppers, carrot, and onion; toss to combine. Season to taste with salt and pepper.
  2. Serve warm or chilled. Yields about 1/2 cup per serving.