Tangy and Creamy Macaroni Salad (Printable Version)
Classic pasta salad with crisp vegetables in zesty cream dressing, ideal for outdoor gatherings.
# What You Need:
→ Pasta
01 - 2 cups uncooked elbow macaroni
→ Vegetables
02 - 1 cup celery, finely diced
03 - 1 cup red bell pepper, finely diced
04 - 1/2 cup red onion, finely diced
05 - 1/2 cup carrots, shredded
→ Dressing
06 - 3/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons apple cider vinegar
10 - 2 teaspoons sugar
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon smoked paprika
→ Optional Add-ins
14 - 1/4 cup sweet pickle relish
15 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Prepare elbow macaroni according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking. Transfer to a large bowl and allow to cool completely.
02 - In a separate mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and smoked paprika. Whisk vigorously until completely smooth and well incorporated.
03 - Add cooled macaroni, diced celery, red bell pepper, red onion, and shredded carrots to the dressing. Gently fold all ingredients together until evenly coated with the creamy mixture.
04 - If using, incorporate sweet pickle relish and fresh chopped parsley. Fold gently to distribute throughout the salad for added sweetness and herbaceous notes.
05 - Cover the bowl tightly with plastic wrap or lid. Refrigerate for a minimum of 1 hour to allow flavors to develop and meld. The salad tastes best when thoroughly chilled.
06 - Remove from refrigeration and stir once before serving. Taste and adjust salt or pepper if necessary. Serve cold alongside grilled meats, barbecue dishes, or as part of a picnic spread.
# Helpful Tips:
01 -
- The perfect balance of creamy dressing and bright vinegar that keeps everyone coming back for seconds
- That satisfying crunch from fresh vegetables that makes each bite interesting
02 -
- Rinse the pasta under cold water until it's completely cool or the heat will wilt your vegetables and make the dressing separate
- The salad needs at least an hour in the refrigerator to taste right, and honestly it's even better the next day
03 -
- Chop your vegetables smaller than you think you need to so you get all the flavors in every bite
- Taste the dressing before adding it to the pasta and adjust until it's slightly more tangy than you want since the pasta will mellow it out