Description
This Best Macaroni Salad is a delicious and creamy side dish perfect for picnics, barbecues, or any gathering. Featuring tender elbow macaroni tossed in a tangy mayonnaise and sour cream dressing with vibrant bell peppers, celery, olives, pickles, and cheddar cheese, it offers a satisfying crunch and rich flavor. Chilled to meld the flavors, it’s easy to prepare and sure to be a crowd-pleaser.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- Salt and pepper, to taste
Vegetables and Add-ins
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup celery, diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup sliced black olives
- 1/2 cup diced dill pickles
- 1/2 cup shredded cheddar cheese
Optional
- Paprika, for garnish
Instructions
- Cook Pasta: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to cool it quickly and stop the cooking process.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and well combined to create a creamy dressing.
- Toss Pasta with Dressing: Add the cooled macaroni to the bowl with the dressing. Toss thoroughly to coat the pasta evenly with the creamy mixture.
- Add Vegetables and Cheese: Stir in the diced red and green bell peppers, finely chopped red onion, celery, chopped parsley, sliced black olives, diced dill pickles, and shredded cheddar cheese until everything is well incorporated.
- Season to Taste: Taste the salad and adjust seasoning with additional salt and pepper as desired to enhance the flavors.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, optionally garnish with a sprinkle of paprika for color and a mild smoky note.
Notes
- For best texture, be sure to rinse the cooked pasta under cold water to prevent it from becoming mushy.
- You can substitute Greek yogurt for some or all of the sour cream for a tangier, healthier dressing.
- Feel free to add extras like hard-boiled eggs or diced ham for more protein.
- This salad keeps well in the fridge for up to 3 days; toss again before serving if the dressing settles.
- Adjust the amount of pickles and olives according to your taste preference for tanginess and saltiness.
