Description
This is a favorite creamy macaroni salad featuring tender elbow macaroni mixed with bright vegetables like red onions, celery, and bell peppers, tossed in a smooth and flavorful dressing made with mayo, sour cream, and Dijon mustard.
Ingredients
Scale
- 1 lb uncooked macaroni pasta
- 1/2 cup diced red onion
- 1 medium red bell pepper
- 3 short celery ribs
- 1/4 cup diced green onion
- 2 tbsp minced fresh parsley
- 1 tbsp minced fresh dill weed
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp Dijon Mustard
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
Instructions
- Step 1: Cook pasta in salted water according to box instructions, until cooked al dente.
- Step 2: Drain cooked pasta and let it cool until no longer scalding hot. Gently fluff it from time to time while it cools.
- Step 3: Dice all vegetables and herbs while pasta is cooking and whisk all ingredients for the dressing in a separate bowl.
- Step 4: In a large mixing bowl, combine pasta vegetables, and herbs and mix.
- Step 5: Pour dressing into the bowl with the pasta and mix everything together until dressing is evenly incorporated throughout.
- Step 6: Cover the bowl with plastic wrap or transfer the salad into a food storage container with a lid. Refrigerate for at least 2 hours before serving.
Notes
Store leftovers in an air-tight container in the refrigerator for 3-4 days. If making ahead of time, the pasta may soak up the dressing; prepare a bit of extra dressing to mix in right before serving for the best consistency.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 451 kcal
- Sugar: 6 g
- Sodium: 509 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 19 mg
Keywords: macaroni salad, creamy pasta salad, American side dish, summer picnic