Description
Macaroni salad is a classic side dish. This recipe features a rich and creamy dressing topping pasta and crunchy veggies! Neither overly saucy or overly dry!
Ingredients
Scale
- 8 ounces elbow macaroni, cooked according to package instructions
- 1/2 medium red onion, finely diced
- 1/2 medium red bell pepper, seeded and finely diced
- 1 celery stalk, finely diced
- 1 medium carrot, peeled and finely diced
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons white vinegar
- 1/2 teaspoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 1 clove garlic, finely minced
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step: Bring a large pot of salted water up to a boil. Add your pasta and cook according to the package instructions, adding an extra minute if preferred. Rinse with cold water to keep the pasta from sticking and drain well.
- Step: In a large bowl, combine your cooked pasta, red onion, red bell pepper, celery stalk, and carrot. Mix to combine, and set aside.
- Step: In a medium sized bowl, whisk together all of the dressing ingredients until incorporated.
- Step: Top your pasta and veggies with the dressing, and mix to coat everything evenly. Serve immediately or refrigerate for 1 hour for best flavor.
Notes
Refrigerating the salad for at least 1 hour allows the flavors to meld and the pasta to absorb some of the dressing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 25 mg
Keywords: macaroni salad, pasta salad, side dish, creamy pasta salad