Macaroni Salad is a creamy, refreshing side dish made with tender pasta, crisp vegetables, and a flavorful homemade dressing. Perfect for picnics, barbecues, potlucks, and family gatherings, it is always a crowd favorite.
Total Time:1 hour 25 minutes
Yield:8 servings
Ingredients
1 pound elbow macaroni
1 cup celery, finely diced
1 red bell pepper, finely diced
½ cup red onion, finely diced
2 hard-boiled eggs, chopped
¼ cup sweet pickle relish
2 tablespoons fresh parsley, chopped
1 cup mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Instructions
Bring a large pot of salted water to a boil.
Cook the macaroni according to package directions until tender.
Drain and rinse under cold water until completely cooled.
Transfer the macaroni to a large mixing bowl.
Add the celery, red bell pepper, red onion, hard-boiled eggs, pickle relish, and parsley.
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and paprika.
Pour the dressing over the macaroni mixture.
Stir gently until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving.
Stir again before serving and adjust seasoning if needed.
Notes
Chilling the salad allows the flavors to develop and improves the texture.
If the salad seems dry after chilling, stir in a little extra mayonnaise before serving.
Greek yogurt can replace some or all of the mayonnaise for a lighter version.
Add tuna, chicken, bacon, ham, or shrimp for extra protein.
Store in an airtight container in the refrigerator for up to 4 days.
Freezing is not recommended because the dressing may separate.
