Description
This macaroni salad is a nostalgic classic with a modern twist—rich, creamy dressing wrapped around tender pasta and crisp vegetables. The secret? A tangy, slightly sweet dressing that balances all the textures and flavors just right. It’s make-ahead friendly, endlessly versatile, and a guaranteed hit whether you’re serving it at a summer BBQ or as a weekday lunch. Once you make it from scratch, you’ll never go back to store-bought.
Ingredients
2 cups elbow macaroni (dry)
¾ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons sugar
Salt and pepper, to taste
½ cup finely chopped celery
½ cup red bell pepper, finely chopped
¼ cup shredded carrot
¼ cup red onion, finely chopped (optional: soak in cold water first)
2 tablespoons sweet pickle relish
Optional: 2 hard-boiled eggs, chopped
Optional: ½ cup frozen peas, thawed
Instructions
- Cook pasta in salted water until just past al dente. Drain and rinse with cold water. Let cool completely.
- In a large bowl, mix mayo, sour cream, mustard, vinegar, sugar, salt, and pepper.
- Add pasta to the dressing and stir gently to coat.
- Add all chopped vegetables and relish. Fold until well mixed.
- Cover and refrigerate for at least 1 hour. Stir before serving. Add more mayo if needed.
Notes
For a lighter version, sub half the mayo with Greek yogurt.
You can make this salad up to 2 days in advance—just store tightly covered.
If adding protein (like ham), mix it in just before serving.
Rinse pasta well after cooking—it prevents mushiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil & Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310