Tangy And Creamy Macaroni Salad (Print Version)
Tender macaroni tossed with crisp vegetables in a zesty, velvety dressing. Chilled to perfection for summer entertaining.
# What You'll Need:
→ Pasta
01 - 2 cups elbow macaroni, uncooked
→ Vegetables
02 - 1 cup celery, finely diced
03 - 1 cup red bell pepper, finely diced
04 - 1/2 cup red onion, finely diced
05 - 1/2 cup carrots, shredded
→ 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
# How-To Steps:
01 - Prepare elbow macaroni according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking. Transfer to a large bowl and allow to cool completely.
02 - In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and smoked paprika until completely smooth and well incorporated.
03 - Add cooled macaroni, diced celery, red bell pepper, red onion, and shredded carrots to the dressing. Using a spatula, gently fold ingredients until evenly coated.
04 - If using, incorporate sweet pickle relish and chopped fresh parsley. Fold gently to distribute evenly throughout the salad.
05 - Cover bowl securely and refrigerate for minimum 1 hour, or up to overnight, to allow flavors to develop and dressing to permeate the pasta.
06 - Remove from refrigerator and stir gently to redistribute dressing. Taste and adjust seasoning if necessary. Serve cold alongside grilled meats, barbecued items, or as a standalone dish.
# Expert Tips:
01 -
- The dressing hits this perfect balance between creamy comfort and that little zing that keeps you going back for seconds
- It actually tastes better the next day, making it your best friend for make-ahead meals and stressfree potlucks
02 -
- Rinsing the pasta under cold water is not optional here unless you want mushy salad that falls apart
- The vinegar might seem bold when you first mix the dressing but it mellows beautifully during that hour in the fridge
03 -
- Cut your vegetables slightly smaller than you think you need them so every forkful gets all the flavors
- Taste the cold salad before serving and add a tiny pinch more salt or vinegar if it seems sleepy