Creamy Macaroni Salad
A classic creamy macaroni salad with tender pasta, crisp vegetables, and a luscious dressing, perfect for summer gatherings and potlucks.
Ingredients
Pasta
- 1 pound elbow macaroni
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Vegetables
- 1 cup diced celery
- 1/2 cup finely chopped red onion
- 1/2 cup diced red bell pepper
- 1/2 cup grated carrots
- 1/4 cup chopped fresh parsley
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente.
- Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
- Add the cooled macaroni to the bowl with the dressing. Add the diced celery, red onion, red bell pepper, grated carrots, and chopped parsley.
- Gently toss everything together until the pasta and vegetables are evenly coated with the creamy dressing. Taste and adjust seasoning if needed.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour, or until thoroughly chilled, to allow the flavors to meld.
- Before serving, give the salad a gentle stir. If it seems a bit dry, stir in a spoonful of mayonnaise or sour cream to refresh the creaminess.
Notes
Don't overcook the pasta—al dente is key, as it will soften slightly after chilling. Rinse the pasta under cold water to prevent it from becoming gummy and to cool it quickly. For a healthier twist, swap half the mayonnaise with Greek yogurt for added protein and tang.