Tangy And Creamy Macaroni Salad (Print Version)
Classic macaroni salad with crisp veggies and zesty dressing, ideal for summer gatherings
# What You 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
# Preparation Steps:
01 - Prepare elbow macaroni according to package directions until al dente. Drain thoroughly and rinse under cold water to halt cooking. Transfer to a large bowl and allow to cool completely.
02 - Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and smoked paprika in a separate bowl until fully incorporated and smooth.
03 - Add cooled macaroni, celery, red bell pepper, red onion, and carrots to the dressing. Gently fold together until all components are evenly coated.
04 - If using, fold in sweet pickle relish and chopped fresh parsley for additional flavor and visual appeal.
05 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld. Stir before serving and adjust seasoning as needed. Serve cold.
# Expert Advice:
01 -
- The dressing strikes that perfect balance between tangy and creamy that keeps people coming back for seconds
- It actually tastes better after sitting in the fridge so you can make it hours ahead of your event
02 -
- Rinsing the pasta with cold water is absolutely crucial or it will keep cooking and turn mushy
- The salad needs at least one hour in the fridge for the flavors to really develop and come together
03 -
- Make this the night before and let it rest in the refrigerator for the best flavor development
- Taste and adjust the seasoning right before serving since cold food needs more salt than hot