Macaroni salad is the ultimate comfort food side dish. It’s versatile, easy to make, and beloved by so many for its creamy texture and delicious flavor. Whether you’re preparing for a summer BBQ, a picnic, or just a weeknight dinner, this classic creamy macaroni salad will quickly become a favorite.
Why make this recipe? For one, it’s a crowd-pleaser that brings together the perfect combination of tender pasta, creamy dressing, and fresh vegetables. The mayo and sour cream dressing offers a rich, tangy base that beautifully complements the crunch of celery, sweetness from bell peppers, and the satisfying texture of boiled eggs. It’s a recipe that can be adapted to suit your preferences — feel free to add more veggies, swap ingredients, or play with seasonings.
The best part about this recipe is that it’s incredibly simple to make. You don’t need any fancy equipment, and most of the ingredients are pantry staples. With just a few steps, you can whip up a large batch of macaroni salad that will serve a hungry crowd, or keep leftovers for a few days for a quick and easy meal. Plus, it gets better as it sits in the fridge, allowing the flavors to meld and intensify.
This classic creamy macaroni salad is a tried-and-true favorite, bringing together flavor, texture, and ease. It’s a dish that never goes out of style and is always sure to impress!
Ingredients:
• 2 cups elbow macaroni (or any small pasta shape)
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar (or white vinegar)
• 1 tablespoon sugar
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 boiled eggs, chopped
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion (optional)
• 1/4 cup chopped fresh parsley (optional)
Instructions:
1. Cook the Pasta: Begin by cooking the macaroni according to the package instructions. Once cooked, drain and rinse under cold water to cool the pasta and stop it from cooking further. Set aside to drain completely.
2. Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, pepper, garlic powder, and onion powder until smooth and creamy.
3. Combine the Salad Ingredients: Add the cooled macaroni to the bowl with the dressing. Stir gently to combine, making sure the pasta is fully coated.
4. Add Veggies and Eggs: Fold in the chopped boiled eggs, celery, red bell pepper, and red onion. Stir to mix everything evenly.
5. Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, chill for several hours or overnight.
6. Serve: Before serving, give the salad a quick stir. If the salad is too thick, you can add a small amount of milk or more mayo to reach your desired consistency. Garnish with fresh parsley if desired.
Enjoy: This creamy macaroni salad is perfect for barbecues, picnics, or as a side dish to any meal. Its classic, comforting flavors are sure to be a hit with everyone!