Description
This Classic Macaroni Salad is a creamy, tangy, and colorful side dish perfect for picnics, barbecues, or a simple family dinner. Combining tender macaroni pasta with fresh chopped veggies like red onion, celery, and bell peppers, all tossed in a flavorful dressing made from mayo, sour cream, Dijon mustard, and cider vinegar, this recipe delivers a balanced and refreshing salad that can be prepared ahead of time and enjoyed chilled.
Ingredients
Scale
Salad
- 1 pound (16 oz.) uncooked macaroni
- 1/2 medium red onion, chopped finely
- 3 sticks celery, chopped finely
- 1/2 green bell pepper, chopped finely
- 1 red bell pepper, chopped finely
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon granulated sugar
- 1 teaspoon cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh chopped parsley
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the macaroni according to package directions until al dente. Once cooked, drain and rinse with cold water thoroughly to stop the cooking process and cool the pasta.
- Prepare the Vegetables: While the pasta cooks, finely chop the red onion, celery, green bell pepper, and red bell pepper. Place all the chopped vegetables into a large mixing bowl.
- Make the Dressing: In a medium bowl, combine mayonnaise, sour cream or Greek yogurt, granulated sugar, cider vinegar, Dijon mustard, garlic powder, and fresh chopped parsley. Stir well until smooth and the sugar has dissolved. Taste the dressing and adjust the vinegar or seasonings if needed to balance flavors.
- Combine Salad: Add the drained macaroni to the large bowl with the chopped vegetables. Pour the dressing over the salad and toss everything together until fully combined. Season generously with salt and pepper, adjusting according to taste.
- Chill and Serve: Cover the macaroni salad tightly and refrigerate for at least 1 hour before serving to let the flavors meld. The salad can be made ahead and stored in the refrigerator for up to 3 days, ensuring the dressing stays moist and fresh.
Notes
- For a lighter option, substitute sour cream with Greek yogurt as indicated.
- This macaroni salad tastes best chilled and after resting for at least an hour.
- You can customize by adding other vegetables or herbs like diced cucumber or dill.
- Ensure the pasta is well rinsed and cooled to avoid a mushy salad.
- Adjust sugar and vinegar proportions to suit your preferred balance of tanginess and sweetness.
