Macaroni Salad
A creamy, crunchy classic macaroni salad that's easy to customize and perfect for summer gatherings.
Ingredients
Pasta
- 2 cups elbow macaroni Can also substitute with small shells or ditalini.
Dressing
- 1 cup mayonnaise Use olive-oil based mayo for a healthier option.
- 1/2 cup sour cream Greek yogurt can be used as a substitute.
- 1 tablespoon mustard Adjust for more tang.
- to taste salt
- to taste pepper
Vegetables
- 1/4 cup diced red onion Soak in cold water to mellow the flavor.
- 1/4 cup diced celery Add more for extra crunch.
- 1/4 cup diced bell pepper Any color is suitable.
- 1/4 cup chopped parsley Optional, can substitute with dill or chives.
Optional
- 1/2 cup shredded cheddar cheese For added flavor.
Instructions
Preparation
- Cook the macaroni according to the package instructions. Drain and rinse under cold water.
- In a large bowl, combine the mayonnaise, sour cream, mustard, salt, and pepper. Mix until well combined.
- Add the cooked macaroni, red onion, celery, bell pepper, and cheese (if using) to the bowl. Toss to coat everything in the dressing.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, stir in chopped parsley if desired.
Notes
This salad is great for meal prep and tastes better the next day. Store in an airtight container in the refrigerator for up to 4 days. For a lighter version, use whole wheat pasta and reduce the mayo.