Classic Macaroni Salad (Printable)
Creamy macaroni tossed with crisp veggies and a tangy dressing, chilled for a refreshing summer side.
# What You’ll Need:
→ Pasta
01 - 8.8 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 according to package instructions until al dente. Drain pasta and rinse thoroughly under cold water to cool.
02 - Transfer cooled macaroni to a large mixing bowl. Add celery, red bell pepper, red onion, carrots, and peas. Mix gently to distribute evenly.
03 - In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until fully blended.
04 - Pour the dressing over the macaroni mixture. Stir gently to ensure all components are evenly coated.
05 - If desired, fold in fresh parsley and chopped hard-boiled eggs.
06 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to develop.
07 - Stir salad gently before serving. Adjust seasoning if needed.
# Expert Suggestions:
01 -
- The creamy tangy dressing clings to every bite (don’t tell, but a splash of vinegar is the secret).
- Even after chilling, those crisp veggies stay bright and fresh—perfect when you want to make it ahead.
02 -
- Don’t skip the rinse step or your macaroni will gum up fast (learned that after one legendary pasta blob).
- Chill time really does matter—all the flavors mellow and mingle if you wait at least an hour.
03 -
- Tossing the pasta with a tablespoon of dressing while it’s still warm keeps it from sticking and adds deeper flavor.
- A tiny splash of pickle juice in the dressing makes the flavors pop—that’s the trick my grandma never wrote down.