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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
