Description
A creamy and sweet macaroni salad featuring elbow macaroni tossed in a tangy dressing made with mayonnaise, sour cream, and Dijon mustard, complemented by fresh diced vegetables and optional chopped hard-boiled eggs for added texture and flavor. This chilled salad is perfect for potlucks, picnics, or as a refreshing side dish.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni (uncooked)
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon white vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Vegetables and Add-ins
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/2 cup frozen peas (thawed)
- 1 hard-boiled egg, chopped (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain well and rinse under cold water to cool the pasta and stop further cooking. Set aside to drain completely.
- Prepare the dressing: In a large mixing bowl, combine mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, salt, and ground black pepper. Whisk together until the mixture is smooth and well blended.
- Add the vegetables: To the dressing, gently fold in the diced celery, red bell pepper, red onion, and thawed peas, ensuring an even distribution without crushing the vegetables.
- Combine with pasta: Add the cooled and drained elbow macaroni to the bowl containing the dressing and vegetables. Stir gently but thoroughly until the pasta is evenly coated with the dressing and the ingredients are well incorporated.
- Chill: Cover the bowl tightly with plastic wrap or transfer the salad into an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill properly.
- Serve: Before serving, give the salad a light stir. Optionally, garnish with chopped hard-boiled eggs for extra richness and texture. Serve the macaroni salad cold as a delightful accompaniment to your meal.
Notes
- For best results, rinse the cooked pasta under cold water to ensure it cools fully and the salad remains creamy instead of sticky.
- The hard-boiled egg is optional but adds protein and a nice finishing touch to the salad.
- You can adjust the sugar quantity to taste if you prefer a less sweet macaroni salad.
- This salad is ideal for preparing in advance as chilling enhances the flavors.
- Store leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.
