Description
This easy macaroni salad recipe makes the perfect creamy salad. This elbow macaroni salad is loaded with diced vegetables, eggs, and a creamy mayo dressing. This is the perfect salad to make in advance as it stores well and just tastes better with time.
Ingredients
Scale
- 8 oz elbow macaroni
- 1/2 red pepper (cubed)
- 1 celery stalk (cubed)
- 1/2 red onion (finely chopped)
- 2 hard boiled eggs (cubed)
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1½ Tbsp white vinegar
- 1½ tsp mustard
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 garlic cloves (minced)
Instructions
- Step 1: Boil elbow pasta until fully cooked. Drain the pasta, and rinse under cold water to stop the cooking process.
- Step 2: To a large bowl, add red pepper, celery, red onion, hard boiled eggs, and pasta.
- Step 3: In a small bowl, whisk together dressing ingredients.
- Step 4: Add the dressing to the salad and toss together.
- Step 5: Refrigerate for 2 hours before serving.
- Step 6: Serve, and enjoy!
Notes
Make sure to cook the pasta all the way and not just al dente. Taste the macaroni salad and adjust the seasoning to your preferences. Refrigerate leftovers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 3 g
- Sodium: 423 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 79 mg
Keywords: macaroni salad, creamy pasta salad, American side dish, elbow macaroni