Tangy and Creamy Macaroni Salad (Printable)
Classic pasta salad with crisp vegetables in tangy creamy dressing
# What You Need:
→ Pasta
01 - 2 cups elbow macaroni, uncooked
→ 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 Cook:
01 - Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
02 - In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and smoked paprika. Whisk until smooth and creamy.
03 - Add the cooled macaroni, celery, red bell pepper, red onion, and carrots to the bowl. Gently fold to combine and coat everything in the dressing.
04 - If desired, fold in the sweet pickle relish and chopped parsley for extra flavor and freshness.
05 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
06 - Stir once before serving. Adjust seasoning to taste if needed. Serve chilled.
# Expert Tips:
01 -
- The tangy dressing cuts through rich barbecue foods perfectly
- It actually gets better after sitting in the fridge for a day
02 -
- Hot pasta will make your dressing separate and turn oily, so patience during the cooling step is everything
- The salad tastes completely different after an hour in the fridge, so do not judge it too soon
03 -
- Taste the dressing before adding it to the pasta because everyone prefers a different balance of tangy and sweet
- If making ahead, keep a little extra dressing separate to refresh the salad before serving