Mainly Macaroni Salad
Creamy, tangy, and packed with vibrant crunch, "Mainly Macaroni Salad" is the ultimate crowd-pleasing side dish for any occasion! This classic recipe takes the humble elbow macaroni to the next level with a luscious dressing made from mayonnaise, sour cream, apple cider vinegar, and a hint of sweetness from granulated sugar. Each bite is bursting with colorful textures thanks to finely chopped celery, grated carrot, red bell pepper, and the briny kick of dill pickles. Hard-boiled eggs add richness, while a touch of yellow mustard ties it all together. Quick to prepare in just 30 minutes and perfect for making ahead, this chilled macaroni salad is a summer BBQ essential, the ideal potluck companion, or an easy weekday side. Garnish with paprika for a touch of flair and serve up a bowl of creamy comfort sure to delight your guests. Keywords: creamy macaroni salad, pasta salad recipe, summer side dish, potluck macaroni salad, vibrant macaroni salad.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon yellow mustard
- 2 stalks celery stalks, finely chopped
- 1 medium carrot, grated
- 0.5 red bell pepper, finely diced
- 0.25 cup red onion, finely diced
- 2 hard-boiled eggs, chopped
- 0.25 cup dill pickle, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to the package instructions (approximately 8-10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, granulated sugar, yellow mustard, salt, and black pepper until smooth and creamy.
Add the cooked and cooled macaroni to the dressing, tossing to coat it evenly.
Fold in the chopped celery, grated carrot, diced red bell pepper, diced red onion, chopped hard-boiled eggs, and finely chopped dill pickle. Mix until all ingredients are well-distributed.
Taste the salad and adjust the seasoning with additional salt and pepper, if needed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a gentle stir and sprinkle with paprika for garnish, if desired.
Serve chilled as a side dish or on its own. Enjoy!
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.9 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 182 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.
