Description
This Best Macaroni Salad is a creamy, flavorful side dish perfect for picnics, barbecues, or potlucks. Featuring tender elbow macaroni tossed in a tangy dressing made from mayonnaise, sour cream, and Dijon mustard, it’s complemented by fresh diced bell peppers, celery, red onion, black olives, dill pickles, and sharp cheddar cheese. Chilled to meld the flavors and garnished with a touch of paprika, this salad offers a delicious balance of textures and tastes in every bite.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- Salt and pepper, to taste
Vegetables & Add-ins
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup celery, diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup sliced black olives
- 1/2 cup diced dill pickles
- 1/2 cup shredded cheddar cheese
Optional Garnish
- Paprika, for garnish
Instructions
- Cook macaroni: Cook the elbow macaroni according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse it thoroughly under cold water to stop cooking and cool it quickly.
- Prepare dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and well combined.
- Combine pasta and dressing: Add the cooled macaroni to the bowl with the dressing. Toss gently but thoroughly to coat all the macaroni evenly with the dressing.
- Add vegetables and cheese: Stir in the diced red and green bell peppers, finely chopped red onion, diced celery, chopped parsley, sliced black olives, diced dill pickles, and shredded cheddar cheese, mixing until all ingredients are distributed evenly.
- Season to taste: Taste the salad and adjust the seasoning with additional salt and pepper if desired, ensuring a balanced and flavorful salad.
- Chill and garnish: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with a pinch of paprika if using, for added color and flavor.
Notes
- For best results, prepare the salad a few hours ahead or the day before to let the flavors develop fully.
- Use good quality mayonnaise and mustard for the richest flavor in the dressing.
- You can add hard-boiled eggs or cooked bacon bits for extra protein and texture.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
- If you prefer a lighter version, substitute some or all mayonnaise with Greek yogurt.
