Classic, creamy, and perfect for picnics or family meals
This smooth and flavorful macaroni salad is a classic side dish made with tender pasta, crisp vegetables, and a rich creamy dressing. It’s ideal for barbecues, potlucks, picnics, or as a cold lunch option.
Ingredients
- 2 cups elbow macaroni
- ½ cup mayonnaise
- ¼ cup sour cream (optional for extra creaminess)
- ½ cup diced celery
- ¼ cup chopped red bell pepper
- ¼ cup chopped onion
- 1 tablespoon vinegar or lemon juice
- Salt and black pepper, to taste
Instructions
- Cook the elbow macaroni in salted boiling water for 8 to 10 minutes, or until tender.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
- In a large bowl, whisk together the mayonnaise, sour cream (if using), vinegar or lemon juice, salt, and black pepper.
- Add the cooled macaroni, celery, red bell pepper, and onion to the bowl.
- Mix gently until everything is evenly coated and creamy.
- Chill the salad for at least 30 minutes before serving to allow the flavors to develop.
Tips for Best Results
- Add a teaspoon of sugar for a slightly sweeter classic deli-style version.
- Use diced pickles or relish for a tangier flavor.
- For a lighter version, replace half the mayo with Greek yogurt.
- Make sure the pasta is fully cooled before mixing to prevent the dressing from thinning.
Serving Suggestions
- Perfect alongside grilled meats, burgers, chicken wings, or sandwiches.
- Serve as part of a cold summer lunch with fruit and iced tea.
- Add shredded carrots or peas for more color and texture.
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir before serving if the dressing thickens after chilling.