Tangy And Creamy Macaroni Salad (Print Version)
Tender macaroni tossed with crisp vegetables in a tangy, creamy dressing. Ideal for gatherings and outdoor meals.
# What You'll Need:
→ Pasta
01 - 2 cups uncooked elbow macaroni
→ Vegetables
02 - 1 cup finely diced celery
03 - 1 cup finely diced red bell pepper
04 - 1/2 cup finely diced red onion
05 - 1/2 cup shredded carrots
→ 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 - Cook 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 medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and smoked paprika until smooth and well combined.
03 - Pour the dressing over the cooled macaroni. Add celery, red bell pepper, red onion, and shredded carrots. Using a large spoon or spatula, fold gently until all ingredients are evenly coated.
04 - If using, fold in sweet pickle relish and chopped fresh parsley until distributed throughout the salad.
05 - Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 1 hour to allow flavors to meld. Stir once before serving chilled. Adjust salt and pepper to taste if desired.
# Expert Tips:
01 -
- This macaroni salad actually gets better after sitting in the fridge, making it perfect for meal prep or make-ahead gatherings
- The combination of tangy vinegar and creamy mayonnaise creates that addictive sweet-savory balance that keeps people coming back for seconds
02 -
- Never skip the cold water rinse after cooking the pasta, or you'll end up with gummy noodles that clump together
- This salad needs that hour in the refrigerator to taste like something special instead of just pasta and mayonnaise
03 -
- Cut your vegetables slightly smaller than you think necessary so every forkful gets a perfect balance of pasta and crunch
- Make the dressing in the bowl first, then add the cooled pasta and vegetables directly into it to save dishes