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Macaroni Salad

Macaroni Salad

DeShawn Mitchell
A creamy, versatile macaroni salad perfect for summer barbecues and family gatherings, featuring a balance of crunchy veggies and a tangy dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 30 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 1 lb elbow macaroni cooked al dente, rinsed, and cooled
  • 1 cup mayonnaise full-fat or light
  • 0.25 cup sour cream optional for lighter texture
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar optional for sweetness
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup celery diced
  • 0.5 cup red bell pepper diced
  • 0.25 cup red onion finely diced

Instructions
 

  • Cook macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse under cold water to stop cooking. Set aside to cool.
  • In a large bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
  • Add cooled macaroni, celery, red bell pepper, and red onion to the dressing. Gently fold to combine, ensuring everything is evenly coated.
  • Cover and refrigerate for at least 2 hours to allow flavors to meld.
  • Before serving, stir the salad and adjust seasoning or add more dressing if needed. Garnish with a sprinkle of paprika or fresh herbs if desired.

Notes

  • 1- Use cold ingredients for a refreshing salad.
  • 2- Taste the dressing and adjust sweetness or tang as needed.
  • 3- Serve chilled with grilled meats or as a potluck dish.
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