Cold Macaroni Salad
Cool, creamy, and bursting with fresh flavors, this Cold Macaroni Salad is the perfect side dish for your next picnic, barbecue, or potluck! Tender elbow macaroni is lightly coated in a tangy dressing made with mayonnaise, sour cream, and a hint of white vinegar, creating a luscious base for a medley of fresh, colorful ingredients like crisp celery, diced red bell pepper, shredded carrot, and hard-boiled eggs. A touch of granulated sugar balances the flavors, while fresh parsley adds a vibrant herbal note. Quick to prepare in just 15 minutes—with a short chill time to let the flavors meld—this make-ahead macaroni salad is a crowd-pleaser for any occasion. Serve it cold for a refreshing bite that pairs wonderfully with grilled meats or sandwiches.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon granulated 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 diced
- 1 medium carrot, shredded
- 2 tablespoons fresh parsley, chopped
- 2 hard-boiled eggs, chopped
Instructions
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente (about 8-10 minutes). Drain and rinse the pasta under cold running water to cool it down quickly. Set it aside to drain completely.
In a large mixing bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, salt, and black pepper until smooth and creamy. Adjust seasoning to your taste if necessary.
Add the cooked and cooled macaroni to the dressing and stir until evenly coated.
Gently fold in the celery, red bell pepper, red onion, shredded carrot, hard-boiled eggs, and chopped parsley. Mix until all ingredients are well combined.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together. For best results, chill for 2-3 hours.
Before serving, give the salad a quick stir. Garnish with additional parsley if desired. Serve cold and enjoy!
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 32.9 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 346 mg | 27% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1167 mg | 25% | |
*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.
