This classic macaroni salad recipe brings together perfectly cooked pasta, crisp vegetables, and a creamy dressing in just 25 minutes. Quick to prepare and loaded with nutrition, it delivers a satisfying 289 calories per serving while offering a delightful balance of textures. The combination of healthy fats, protein, and fiber makes it an ideal side dish for picnics, potlucks, or casual family dinners. Plus, with only 15 minutes of prep time, you’ll have a crowd-pleasing dish that’s both convenient and delicious.
Essential Ingredients
- Pasta Base: 1/2 pound elbow macaroni or ditalini, creating the perfect foundation
- Fresh Vegetables: 1/4 cup diced red onion, 1 rib celery, 1/2 red bell pepper, 1/4 cup shredded carrots
- Creamy Dressing Mix: 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 2 tablespoons each of milk and cider vinegar
- Seasoning Elements: 1/2 tablespoon each of sugar and dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Step-by-Step Instructions
- Pasta Preparation: Boil salted water and cook macaroni until al dente. Rinse with cold water for perfect texture
- Cooling Phase: Allow pasta to cool completely – this is crucial for the best results!
- Vegetable Mix: In a large bowl, combine cooled pasta with diced onion, celery, bell pepper, and carrots
- Dressing Creation: Whisk together mayonnaise, sour cream, milk, vinegar, sugar, mustard, salt, and pepper until smooth
- Initial Coating: Pour half the dressing over pasta mixture and toss until well combined
- Chilling Time: Cover and refrigerate for at least one hour to let flavors meld
- Final Touch: Before serving, stir in remaining sauce. Add a splash of milk if needed for desired consistency
Storage Tips
Keep your macaroni salad fresh and tasty in an airtight container in the fridge for up to 4 days. The pasta might soak up some of the dressing over time – just stir in a little extra mayo or milk to bring back the creamy texture. I don’t recommend freezing this salad since mayo-based dressings can separate when thawed, and the vegetables would lose their nice crunch.
Variations & Substitutions
This classic macaroni salad is super flexible! Try these tasty swaps:
- Swap Greek yogurt for all the mayo for a tangier, lighter version
- Add diced ham, tuna, or chicken for extra protein
- Mix in frozen peas, diced cucumber, or chopped pickles
- Use bow-tie or shell pasta instead of elbow macaroni
- Add fresh herbs like dill or parsley for a flavor boost
- Make it extra zippy with a dash of hot sauce or paprika
Serving Suggestions
This creamy macaroni salad is perfect for summer BBQs and picnics! Serve it alongside:
- Grilled burgers or hot dogs
- Fried chicken or pulled pork
- Fresh watermelon slices
- A crisp green salad Remember to keep it chilled, especially when serving outdoors. Pop your serving bowl into a larger bowl filled with ice to keep everything cool and fresh.
Macaroni Salad
Equipment
- Large pot
- Large mixing bowl
- Small mixing bowl
Ingredients
For the Salad
- 1/2 pound elbow macaroni or ditalini
- 1/4 cup red onion finely diced
- 1 rib celery finely diced
- 1/2 red bell pepper finely diced
- 1/4 cup carrots finely shredded, loosely measured, then squeezed out
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 Tablespoons milk
- 2 Tablespoons cider vinegar
- 1/2 tablespoon granulated sugar
- 1/2 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni according to package directions, until al dente. Rinse with cold water and drain.
- Cool the noodles completely before adding the dressing.
- In a large mixing bowl, toss together cooked and cooled noodles onion, celery, bell pepper, and carrots.
- In a small mixing bowl whisk together mayonnaise, sour cream, milk, cider vinegar, sugar, dijon mustard, salt, and pepper.
- Pour half of the sauce over pasta and toss until everything is well coated.
- Cover bowl with plastic wrap and chill for at least one hour before serving.
- Stir in additional sauce before serving. Add a splash of milk, for a thinner sauce, if desired.
