Description
A creamy and delicious macaroni salad, perfect for picnics and barbecues.
Ingredients
Scale
- 1 lb elbow macaroni, uncooked
- 1 cup celery, finely diced
- 1 cup red bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 1/4 cup pickles or sweet pickle relish, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 1/2 cups mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 tbsp white vinegar
- 1 tbsp Dijon mustard
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente.
- Drain the macaroni in a colander and rinse under cold water to stop the cooking. Let it drain thoroughly.
- In a very large mixing bowl, combine the cooled macaroni, diced celery, red bell pepper, red onion, pickles, and parsley. Toss gently to combine.
- In a separate medium bowl, whisk together the mayonnaise, sour cream (or yogurt), white vinegar, Dijon mustard, sugar, salt, pepper, and paprika until smooth and creamy.
- Pour the dressing over the macaroni mixture. Using a large spoon or spatula, stir until everything is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Taste before serving and adjust seasoning with additional salt and pepper if needed. Garnish with extra parsley if desired.
Notes
- This macaroni salad can be made a day in advance for even better flavor.
- Feel free to add other vegetables like peas or carrots for added color and nutrition.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg