Description

This Best Macaroni Salad is a creamy, flavorful side dish perfect for picnics, barbecues, or as a hearty accompaniment to any meal. Featuring tender elbow macaroni tossed in a tangy dressing made from mayonnaise, sour cream, and Dijon mustard, it’s packed with crunchy vegetables, sharp cheddar cheese, and briny pickles for a delightful mix of textures and flavors.

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 the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and rinse thoroughly under cold water to stop the cooking process and cool it down quickly.
Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, salt, and pepper until smooth and well combined.
Toss pasta with dressing: Add the cooled elbow macaroni to the dressing bowl. Toss thoroughly to ensure every piece is evenly coated with the creamy mixture.
Add vegetables and mix-ins: Gently fold in the diced red and green bell peppers, finely chopped red onion, diced celery, chopped fresh parsley, sliced black olives, diced dill pickles, and shredded cheddar cheese. Mix until all ingredients are well distributed.
Adjust seasoning: Taste the salad and add additional salt or pepper as needed to suit your preference.
Chill and serve: Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least 1 hour to allow the flavors to meld. Before serving, optionally sprinkle with paprika for a colorful garnish.

Notes

For best results, make the salad at least 1 hour ahead so flavors blend well.
You can substitute mayonnaise with Greek yogurt for a lighter version.
Adding diced hard-boiled eggs can enhance the creaminess and protein content.
The salad keeps well refrigerated for up to 3 days.
Adjust the amount of Dijon mustard and vinegar to taste for preferred tanginess.

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