Description

This Best Macaroni Salad is a creamy, tangy, and colorful side dish perfect for picnics, barbecues, or potlucks. Featuring tender elbow macaroni tossed in a zesty dressing made from mayonnaise, sour cream, and Dijon mustard, it is loaded with crunchy bell peppers, celery, red onions, olives, dill pickles, and sharp cheddar cheese. This easy-to-make salad is best chilled before serving, allowing flavors to meld beautifully.

Ingredients

Scale

Pasta

1 pound elbow macaroni

Dressing

3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
Salt and pepper, to taste

Vegetables & Mix-ins

1 red bell pepper, diced
1 green bell pepper, diced
1/2 red onion, finely chopped
1 cup celery, diced
1/4 cup fresh parsley, chopped
1/2 cup sliced black olives
1/2 cup diced dill pickles
1/2 cup shredded cheddar cheese

Optional Garnish

Paprika, for garnish

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Instructions

Cook Pasta: Cook the elbow macaroni according to package instructions until al dente. Once cooked, drain and rinse under cold water to quickly cool the pasta and stop the cooking process.
Prepare Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, salt, and pepper until the dressing is smooth and well combined.
Combine Pasta and Dressing: Add the cooled macaroni into the bowl with the dressing. Toss thoroughly to ensure each piece of pasta is evenly coated with the creamy dressing.
Add Vegetables and Cheese: Fold in the diced red and green bell peppers, finely chopped red onion, diced celery, chopped parsley, sliced black olives, diced dill pickles, and shredded cheddar cheese, mixing well to distribute all the ingredients evenly.
Season to Taste: Taste the salad and adjust the seasoning as needed by adding more salt and pepper for balanced flavor.
Chill the Salad: Cover the bowl and refrigerate the macaroni salad for at least 1 hour to let the flavors marry and the salad chill thoroughly.
Serve and Garnish: Before serving, optionally sprinkle paprika on top for a pop of color and a hint of extra flavor.

Notes

For best texture, rinse the pasta under cold water after cooking to stop further cooking and prevent clumping.
You can substitute Greek yogurt for sour cream for a tangier and lighter dressing.
Chill the salad for longer if time permits, as it improves the flavor development.
Feel free to customize the vegetables, adding chopped cucumbers, carrots, or green onions for variety.
To make it vegetarian, omit any additions that might not be vegetarian-friendly, though this recipe is already vegetarian.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: American