Classic Macaroni Salad
Creamy, tangy, and irresistibly satisfying, this Classic Macaroni Salad is the ultimate crowd-pleaser for any occasion. Featuring tender elbow macaroni perfectly coated in a rich dressing made with mayonnaise, sour cream, and a touch of yellow mustard, this recipe strikes the ideal balance of flavors with a hint of sweetness from diced sweet pickles and a zesty kick of apple cider vinegar. Crisp celery, colorful red bell peppers, and finely chopped red onion add a delightful crunch, while chunks of hard-boiled eggs lend a hearty touch. Ready in just 30 minutes with minimal effort, this timeless side dish is best served chilled, making it perfect for barbecues, potlucks, or casual family dinners. Sprinkle with fresh parsley for a pop of color, and watch this easy macaroni salad become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 0.5 cup sour cream
- 1.5 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup celery, diced
- 0.5 cup red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 0.5 cup sweet pickles, diced
- 2 large hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente, about 8-10 minutes. Drain the macaroni, rinse with cold water, and set aside to cool completely.
In a large mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
Fold the cooled macaroni into the dressing mixture, ensuring all the pasta is evenly coated.
Add the diced celery, red bell pepper, red onion, sweet pickles, and chopped hard-boiled eggs to the bowl. Gently stir to combine, being careful not to mash the eggs.
Taste and adjust seasoning if needed, adding more salt, pepper, or sugar to suit your preference.
Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
When ready to serve, give the macaroni salad a gentle stir and garnish with freshly chopped parsley, if desired.
Serve cold and enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 10.5 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
