Description
This Perfect Creamy Macaroni Pasta Salad is a timeless classic, brimming with tender macaroni, crisp veggies, and a velvety, tangy dressing. Easy to make and wonderfully versatile, this salad is a crowd-pleaser for picnics, cookouts, and weeknight dinners alike. Its harmonious blend of creamy and crunchy textures makes every bite irresistible.
Ingredients
Units
Scale
Pasta
- 2 cups dry elbow macaroni
Vegetables
- 1 cup celery, finely chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup carrot, grated
- 1/4 cup red onion, finely diced
- 1/2 cup frozen peas, thawed
Creamy Dressing
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Add-Ins
- 1/4 cup chopped fresh parsley
- 2 hard-boiled eggs, chopped
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to the package instructions, about 7-8 minutes. Drain the pasta, rinse under cold water to cool, and drain well again to prevent excess water from diluting the dressing. - Prepare the Vegetables
While the pasta cooks, finely chop the celery, red bell pepper, red onion, and grate the carrot. Thaw the peas by running them under warm water if needed. Set all the vegetables aside. - Mix the Dressing
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk well until the dressing becomes smooth and fully blended. - Combine Salad Ingredients
Add the cooled, drained macaroni to the bowl with the dressing. Add the prepared vegetables, and if using, chopped parsley and hard-boiled eggs. Gently toss everything together until each piece of pasta is thoroughly coated and the veggies are evenly distributed. - Chill and Serve
Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Before serving, give it a gentle stir and taste for seasoning, adjusting salt or pepper as desired. Enjoy cold as a refreshing side dish.
Notes
- Rinsing the cooked pasta stops the cooking process and keeps it from getting mushy.
- This pasta salad is easily customizable; try adding diced pickles, ham, or shredded cheese for variety.
- Make ahead: The salad tastes even better after chilling a few hours or overnight.
- If the salad seems dry after chilling, add a bit more mayo or a splash of milk to loosen it.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
