Description

This Creamy Macaroni Salad is a classic, quick, and easy pasta salad featuring tender elbow macaroni mixed with crisp vegetables and coated in a rich, tangy dressing made from mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Perfectly chilled and flavorful, it is an ideal side dish for picnics, barbecues, potlucks, family dinners, and meal prep.

Ingredients

Scale

Salad

2 cups elbow macaroni, cooked al dente and cooled
1/2 cup celery, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/3 cup carrots, finely grated or diced

Dressing

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

Optional Add-Ins

1/4 cup sweet peas
1/4 cup diced ham
1/4 cup shredded cheddar cheese
2 hard-boiled eggs, chopped
2 tablespoons chopped pickles
1 tablespoon fresh dill, chopped
2 tablespoons bacon bits
2 tablespoons sliced green onions

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until just al dente, about 7-8 minutes. Drain the pasta in a colander, rinse thoroughly under cold running water to stop the cooking process and cool it completely. Set aside to drain well.
Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until the mixture is smooth and creamy. Adjust seasoning to taste.
Add the Vegetables: Stir the diced celery, red bell pepper, red onion, and grated carrots into the dressing until evenly distributed.
Combine: Gently fold the cooled macaroni into the bowl with the dressing and vegetables, tossing carefully to ensure every pasta piece is well coated with the creamy dressing. If desired, add any optional ingredients like peas, ham, cheese, or eggs for extra flavor and texture.
Chill: Cover the macaroni salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
Serve: Before serving, stir the salad gently to redistribute the dressing. Garnish with fresh parsley or additional herbs if desired. Serve cold alongside grilled meats, sandwiches, or barbecue dishes.

Notes

Cook pasta al dente to prevent mushiness when chilled.
Rinse pasta thoroughly under cold water to cool and stop cooking, which maintains texture.
Adjust seasoning after chilling, as flavors develop and may need tweaking.
Add optional ingredients as per your taste preference for added flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days; stir before serving.
Do not freeze as dressing may separate and texture will be compromised.
For a fresher texture after storage, add a small spoonful of mayonnaise or sour cream and stir.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Keywords: Creamy Macaroni Salad, Pasta Salad, Side Dish, Summer Salad, Picnic Food, Barbecue Side, Easy Salad Recipe, Classic Macaroni Salad, Cold Pasta Salad