Creamy Classic Macaroni Salad

Nothing says summer gathering quite like a classic Macaroni Salad. This timeless American side dish combines tender elbow macaroni with a vibrant mix of crisp vegetables, all tossed in a rich, creamy, and tangy dressing. It's the perfect make-ahead dish for picnics, barbecues, and potlucks, guaranteed to be a crowd-pleaser.

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The secret to this exceptional salad lies in the details: perfectly cooked al dente pasta, finely diced vegetables for a consistent crunch in every bite, and a well-balanced dressing that brings it all together. The combination of mayonnaise, sour cream, and a touch of Dijon mustard creates a creamy base with just the right amount of tang from the apple cider vinegar.

Ingredients

• 300 g (10 oz) elbow macaroni
• 1 cup celery, finely diced
• 1 cup red bell pepper, finely diced
• 1/2 cup red onion, finely diced
• 1/2 cup carrots, grated
• 1/2 cup frozen peas, thawed
• 180 ml (3/4 cup) mayonnaise
• 2 tbsp sour cream
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp chopped fresh parsley or chives (Optional)

Instructions

Step 1

Cook the macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool completely.

Step 2

In a large bowl, combine celery, red bell pepper, red onion, carrots, and peas.

Step 3

In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.

Step 4

Add the cooled macaroni and vegetables to the dressing. Mix gently until everything is evenly coated.

Step 5

Taste and adjust seasoning if needed.

Step 6

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Step 7

Garnish with chopped fresh parsley or chives before serving, if desired.

Zusatztipps für die Zubereitung

To ensure the best texture, rinse the cooked macaroni under cold water and let it cool completely before mixing with the dressing. The salad is best served chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Varianten und Anpassungen

For extra flavor, you can add diced pickles or a dash of hot sauce. To make a lighter version, swap half of the mayonnaise for Greek yogurt. For added protein, stir in diced hard-boiled eggs or cooked chicken before serving.

Serviervorschläge

This macaroni salad is a classic side dish for picnics, barbecues, and other gatherings. It pairs wonderfully with grilled meats, sandwiches, or as part of a potluck spread. Garnish with fresh parsley or chives just before serving, if desired.

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Enjoy this refreshingly cool and creamy Macaroni Salad at your next get-together. It’s a simple, satisfying, and versatile dish that captures the easygoing spirit of a perfect summer day.

Recipe Questions & Answers

→ How long should macaroni salad chill before serving?

Refrigerate for at least 1 hour before serving. This chilling time allows the creamy dressing to permeate the pasta and vegetables, letting flavors meld together for the best taste and texture.

→ Can I make macaroni salad ahead of time?

Yes, it actually tastes better when made ahead. Prepare it up to 24 hours in advance, keeping it covered and refrigerated. The pasta continues absorbing the dressing, enhancing the overall flavor profile.

→ Why rinse macaroni after cooking?

Rinsing with cold water stops the cooking process immediately, preventing mushy pasta. It also removes excess starch, keeping the macaroni from clumping together and ensuring the dressing coats evenly.

→ How do I keep macaroni salad from getting watery?

Ensure vegetables are diced finely and pat them dry if they release moisture. Thaw frozen peas completely and drain well. The dressing consistency should be slightly thicker than desired, as pasta absorbs moisture over time.

→ What can I add for extra flavor?

Diced pickles, chopped hard-boiled eggs, crumbled bacon, or shredded cheese add depth. Fresh herbs like parsley, dill, or chives bring brightness. A dash of hot sauce or Worcestershire sauce provides a savory kick.