Description
This Creamy Classic Macaroni Salad is a timeless side dish featuring tender elbow macaroni enveloped in a rich and tangy dressing made from mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Enhanced with crunchy celery, sweet bell peppers, sharp red onion, fresh parsley, and chopped hard-boiled eggs, this salad is perfect for picnics, barbecues, or as a refreshing complement to your favorite meals. It’s easy to prepare, flavorful, and best served chilled after allowing the flavors to blend.
Ingredients
Scale
Macaroni
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Vegetables and Mix-ins
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper (red or green)
- 1/4 cup chopped fresh parsley
- 2 hard-boiled eggs, chopped
Instructions
- Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool it quickly. Set aside.
- Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and freshly ground black pepper until the mixture is smooth and well combined.
- Combine Pasta and Dressing: Add the cooled macaroni into the bowl with the dressing and stir gently to coat all the pasta evenly with the creamy mixture.
- Add Vegetables and Eggs: Fold in diced celery, diced red onion, diced bell pepper, chopped fresh parsley, and chopped hard-boiled eggs carefully. Mix until everything is evenly distributed but not mashed.
- Adjust Seasoning: Taste the salad and add more salt or black pepper as needed to enhance the flavor profile according to your preference.
- Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least 1 hour. This step allows the flavors to meld and the salad to become refreshingly cool.
- Serve: Serve the macaroni salad cold, garnished with additional fresh parsley if desired for a vibrant finish.
Notes
- Make sure to rinse the cooked macaroni thoroughly under cold water to stop the cooking process and to prevent it from sticking.
- For an extra tangy flavor, you can add a splash more apple cider vinegar or a squeeze of fresh lemon juice.
- Hard-boiled eggs add protein and richness—ensure they are fully cooked but not overcooked to avoid a greenish yolk.
- This salad is best served chilled and can be refrigerated for up to 2 days.
- Feel free to substitute mayonnaise with a lighter yogurt-based dressing for a lower-fat option.
- To enhance texture, add finely chopped pickles or a dash of paprika as garnish.
