Macaroni Salad Creamy Classic (Printer-Friendly)
Creamy macaroni with crisp vegetables and tangy dressing, chilled for a bright picnic or summer side.
# What You'll Need:
→ Pasta
01 - 2 cups 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
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente according to package instructions. Drain and rinse pasta under cold water to stop cooking.
02 - In a large mixing bowl, combine cooled macaroni, celery, red bell pepper, red onion, shredded carrots, and thawed peas.
03 - In a small bowl, whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until fully blended.
04 - Pour dressing over macaroni and vegetables. Gently toss until all ingredients are evenly coated.
05 - If desired, fold in chopped parsley and hard-boiled eggs to the prepared salad.
06 - Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
07 - Stir salad gently just before serving. Taste and adjust seasoning if required.
# Expert Hints:
01 -
- The crisp veggies and cool dressing turn leftover macaroni into something irresistibly satisfying.
- It holds up even after a few hours in the fridge, making it perfect for hot days or next-day lunches.
02 -
- Once, I forgot to rinse the macaroni and ended up with a starchy, clumpy salad—never skip the cold water rinse.
- Tasting before serving is crucial, as the seasoning mellows after chilling.
03 -
- Use a big enough bowl for easy tossing, so you don’t lose half your salad to the countertop.
- The real secret: don’t rush the chilling time—the flavors truly bloom after an hour in the fridge.