Classic Macaroni Salad (Printable Version)
Creamy macaroni with crisp vegetables and tangy mayo-sour cream dressing; chilled for picnics and summer sides.
# What You Need:
→ Pasta
01 - 8 ounces elbow macaroni
→ Vegetables
02 - 1/2 cup celery, finely chopped
03 - 1/2 cup red bell pepper, diced
04 - 1/4 cup red onion, finely chopped
05 - 1/2 cup carrots, shredded
06 - 1/2 cup frozen peas, thawed
→ Dressing
07 - 3/4 cup mayonnaise
08 - 2 tablespoons sour cream
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon sugar
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Optional Additions
14 - 2 tablespoons fresh parsley, chopped
15 - 2 hard-boiled eggs, chopped
# Directions:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package directions. Drain and rinse under cold water to cool completely.
02 - In a large mixing bowl, place the cooled macaroni, celery, red bell pepper, red onion, shredded carrots, and thawed peas.
03 - In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and fully blended.
04 - Pour the dressing over the macaroni and vegetable mixture. Stir gently until all ingredients are evenly coated.
05 - If desired, fold in the chopped fresh parsley and hard-boiled eggs. Mix gently to distribute evenly.
06 - Cover the salad and refrigerate for at least 1 hour to allow flavors to develop fully.
07 - Before serving, stir the salad gently and adjust seasoning as needed.
# Expert Advice:
01 -
- This salad somehow gets better after an hour in the fridge, so it’s perfect to prepare ahead if you want to actually relax before guests arrive.
- The blend of veggies and tangy-sweet dressing won over even my pickiest friend, and now it’s the first bowl empty at every potluck.
02 -
- One year I skipped rinsing the pasta and ended up with a clumpy mess – always cool and rinse well to get that classic creamy spread.
- Adding the dressing while the pasta’s still warm makes the salad gluey; patience really does pay off here.
03 -
- Let the dressing taste a little stronger than you like before chilling – it mellows out beautifully with time.
- Password to extra brightness: a squeeze of lemon juice right before serving wakes up everything in the bowl.