Classic Macaroni Salad with Crunchy Vegetables and Creamy Dressing Recipe

Introduction

Macaroni salad is a classic, creamy side dish that’s perfect for picnics, barbecues, and potlucks. This recipe combines tender elbow noodles with fresh vegetables and a tangy, flavorful dressing for a refreshing and satisfying dish.

Ingredients

• 1 teaspoon kosher salt, plus more as needed
• 1 pound elbow noodles
• 2 celery ribs, finely diced
• 1 red bell pepper, finely diced
• 1/2 cup shredded carrots (from 1 medium carrot)
• 1/2 cup finely diced red onion
• 1 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup apple cider vinegar or white vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon Dijon or yellow mustard
• 1/2 teaspoon black pepper, plus more as needed

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the elbow noodles until they are just past al dente. Drain and rinse them under cold water to cool, then transfer the noodles to a large bowl once they are cool enough to handle.
2. Step 2: Add the diced celery, red bell pepper, shredded carrots, and diced red onion to the bowl with the noodles. Toss gently to combine the vegetables evenly.
3. Step 3: In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), vinegar, sugar, mustard, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth and well combined.
4. Step 4: Pour the dressing over the pasta and vegetable mixture. Toss thoroughly to coat everything evenly. Taste the salad and adjust seasoning with additional salt and pepper if needed.
5. Step 5: Cover the bowl with plastic wrap and chill the macaroni salad in the refrigerator for at least 1 hour before serving. This allows the flavors to meld beautifully.

Tips & Variations

• For a lighter version, substitute sour cream with plain Greek yogurt to reduce fat while keeping creaminess.
• Add diced hard-boiled eggs or chopped pickles for extra texture and flavor.
• Use red wine vinegar instead of apple cider vinegar for a slightly different tang.
• Make the salad a day ahead to let the flavors deepen and the noodles soak up the dressing fully.

Storage

Store macaroni salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir gently and, if desired, add a splash of vinegar or mayonnaise to refresh the dressing. Avoid freezing, as the texture and creaminess will be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use other short pasta shapes like rotini, shells, or bowtie pasta. Just ensure they are cooked to the right tenderness and properly cooled before mixing with the dressing.

What can I do if my macaroni salad is too dry?

If the salad feels dry, add a little extra mayonnaise or sour cream and a splash of vinegar to bring back creaminess and balance the flavors. Toss well to combine.

Classic Macaroni Salad with Crunchy Vegetables and Creamy Dressing Recipe

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4.9 from 360 reviews

• Author: lilan
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x

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Description

This classic Macaroni Salad is a creamy and tangy side dish perfect for picnics, barbecues, or a light lunch. Featuring tender elbow noodles mixed with crisp celery, sweet red bell pepper, shredded carrots, and red onion, all tossed in a zesty dressing of mayonnaise, sour cream, vinegar, mustard, and a hint of sugar. Chilled to meld flavors, this salad is refreshing and satisfying.

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Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 1 pound elbow noodles
• 2 celery ribs, finely diced
• 1 red bell pepper, finely diced
• 1/2 cup shredded carrots (from 1 medium carrot)
• 1/2 cup finely diced red onion

Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup apple cider vinegar or white vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon Dijon or yellow mustard
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon black pepper, plus more as needed

Miscellaneous

• Kosher salt (for boiling water)

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Instructions

1. Cook the noodles: Bring a large pot of salted water to a boil. Add the elbow noodles and cook until a little past al dente for optimal texture. Drain and rinse under cold water to stop the cooking process and cool the noodles. Once cool enough to handle, transfer them to a large mixing bowl.
2. Combine vegetables: Add the finely diced celery, red bell pepper, shredded carrots, and red onion to the cooled noodles. Toss gently to combine all ingredients evenly.
3. Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), vinegar, sugar, mustard, kosher salt, and black pepper until smooth and well blended to create a tangy and creamy dressing.
4. Toss pasta with dressing: Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure every piece is coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
5. Chill: Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld and the salad to chill before serving.

Notes

• For a lighter version, substitute sour cream with plain Greek yogurt.
• Adjust vinegar and sugar amounts to balance acidity and sweetness to your preference.
• This salad tastes best after chilling for several hours or overnight.
• Add hard-boiled eggs or cooked bacon for extra protein and flavor variations.
• Ensure noodles are rinsed well to prevent them from sticking together.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Keywords: macaroni salad, pasta salad, summer salad, picnic recipe, creamy salad, elbow noodles, side dish