Macaroni Salad (Printable version)

Creamy macaroni with crisp vegetables and tangy mayo–sour cream dressing; chill before serving.

# What You’ll Need:

→ Pasta

01 - 2 cups elbow macaroni, uncooked

→ Vegetables

02 - 1/2 cup celery, finely chopped
03 - 1/2 cup red bell pepper, diced
04 - 1/4 cup red onion, finely chopped
05 - 1/2 cup carrots, shredded
06 - 1/2 cup frozen peas, thawed

→ Dressing

07 - 3/4 cup mayonnaise
08 - 2 tablespoons sour cream
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon granulated sugar
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon ground black pepper

→ Optional Additions

14 - 2 tablespoons fresh parsley, chopped
15 - 2 hard-boiled eggs, chopped

# How to Make It:

01 - Fill a large pot with water and add salt. Bring to a rolling boil. Add macaroni and cook until just al dente according to package instructions. Drain well and rinse thoroughly under cold water to stop the cooking process.
02 - While macaroni cools, combine celery, red bell pepper, red onion, shredded carrots, and thawed peas in a large mixing bowl.
03 - In a separate small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until completely smooth.
04 - Add cooled macaroni to the bowl with vegetables. Pour dressing over the mixture and fold gently until all ingredients are evenly coated.
05 - If using, gently stir in chopped parsley and hard-boiled eggs.
06 - Cover bowl tightly and refrigerate for at least 1 hour to allow flavors to meld. Stir gently before serving and adjust seasoning if necessary.

# Expert tips:

01 -
  • The dressing strikes that perfect balance between creamy and tangy, never heavy or cloying
  • It actually tastes better after sitting in the fridge, making it ideal for make-ahead meals
  • Everyone thinks it took hours to prepare, but it comes together in under 30 minutes
02 -
  • The salad will absorb dressing as it sits, so dont worry if it looks a little too creamy at first
  • Cold pasta absorbs less dressing than warm, so let it cool completely before mixing
  • This tastes best made the day before, giving all those flavors time to really become friends
03 -
  • Cut your vegetables slightly smaller than you think necessary, everything should be about the same size as the pasta
  • Season your pasta water aggressively, it's the only chance to salt the pasta itself
  • Let the salad sit at room temperature for about 15 minutes before serving if it's been refrigerated overnight

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