Creamy Macaroni Salad
Bring a timeless classic to your table with this Creamy Macaroni Salad—a perfect balance of tangy, crunchy, and creamy textures that makes it an irresistible crowd-pleaser. Featuring tender elbow macaroni enveloped in a rich dressing of mayonnaise, sour cream, and apple cider vinegar, this recipe is elevated by the fresh crunch of celery, red bell pepper, and grated carrot, along with the savory bite of hard-boiled eggs. A hint of yellow mustard and a touch of sugar add depth and sweetness, while a sprinkle of paprika and fresh parsley garnish makes it as beautiful as it is delicious. Ready in just 30 minutes and ideal served chilled, this macaroni salad is a versatile side dish, perfect for summer barbecues, potlucks, or a comforting weeknight dinner. Try it today for a hassle-free, flavor-packed addition to your meal repertoire!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 0.75 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon yellow mustard
- 2 celery stalks (finely chopped)
- 1 red bell pepper (finely chopped)
- 0.25 cup red onion (finely chopped)
- 1 carrot (grated)
- 2 hard-boiled eggs (chopped)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon paprika (for garnish)
- 2 tablespoons fresh parsley (optional, chopped for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, yellow mustard, salt, and ground black pepper until smooth and well combined.
Add the cooled macaroni to the bowl with the dressing. Toss gently to coat the pasta evenly.
Fold in the celery, red bell pepper, red onion, grated carrot, and chopped eggs until evenly distributed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
Before serving, give the salad a quick stir. Sprinkle the top with paprika and chopped parsley (if using) for garnish.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 3226 mg | 140% | |
| Total Carbohydrate | 233.3 g | 85% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 39.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 267 mg | 21% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1285 mg | 27% | |
*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.
