Description

This Creamy Classic Macaroni Salad is a delicious and refreshing side dish perfect for picnics, barbecues, or potlucks. Made with tender elbow macaroni, a rich and tangy mayonnaise-based dressing, crisp celery, red onion, bell pepper, fresh parsley, and chopped hard-boiled eggs, it offers a creamy texture with a perfect balance of flavors. Easy to prepare and best served chilled, this salad is a timeless classic loved by all.

Ingredients

Scale

Pasta

2 cups elbow macaroni

Dressing

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

Vegetables and Add-ins

1 cup diced celery
1/2 cup diced red onion
1/2 cup diced bell pepper (red or green)
1/4 cup chopped fresh parsley
2 hard-boiled eggs, chopped

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Instructions

Cook macaroni. Cook the elbow macaroni according to the package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to stop cooking and cool it down. Set aside to fully cool before mixing.
Prepare dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and freshly ground black pepper until the mixture is smooth and well combined, forming a creamy dressing base.
Combine macaroni and dressing. Add the cooled macaroni to the bowl containing the dressing. Stir gently but thoroughly to ensure the pasta is evenly coated with the creamy mixture.
Add vegetables and eggs. Fold in the diced celery, red onion, bell pepper, chopped fresh parsley, and chopped hard-boiled eggs. Mix gently to evenly distribute all ingredients without breaking up the eggs.
Season to taste. Taste the salad and adjust the seasoning as needed by adding more salt or black pepper to enhance the flavors and balance.
Chill the salad. Cover the bowl with plastic wrap or transfer to a sealed container and refrigerate for at least 1 hour. Chilling allows the flavors to meld and the salad to firm up for the best taste experience.
Serve and garnish. Serve the macaroni salad cold, optionally garnished with additional fresh parsley for a pop of color and freshness.

Notes

For best results, cook the macaroni just until al dente to avoid mushy pasta.
Make sure to cool the pasta completely before tossing with dressing to prevent it from becoming watery.
You can substitute apple cider vinegar with white vinegar or lemon juice to vary the tanginess.
Chilling the salad for several hours or overnight improves flavor absorption.
Add diced pickles or celery seeds for a traditional twist.
Use low-fat mayonnaise and sour cream for a lighter version of the salad.