Summer Picnic Macaroni Salad
Bright, creamy, and irresistibly refreshing, this Summer Picnic Macaroni Salad is the ultimate crowd-pleaser for outdoor gatherings and backyard barbecues. Packed with tender elbow macaroni, crisp veggies like red bell peppers, celery, and red onion, and zesty dill pickles, this dish offers the perfect balance of flavors and textures. The velvety dressing—made with mayonnaise, sour cream, tangy apple cider vinegar, and a touch of sugar—brings a delightful creaminess with just the right hint of sweetness. Hard-boiled eggs and fresh parsley add a hearty, vibrant twist, while a quick chill in the fridge ensures the flavors meld beautifully before serving. Easy to prepare in under 30 minutes, this timeless classic is your go-to side dish for warm-weather dining. Serve it chilled for the ultimate summer companion!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper, diced
- 2 celery stalks, diced
- 0.5 cup red onion, finely chopped
- 0.5 cup dill pickles, finely chopped
- 4 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
In a large mixing bowl, combine mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk thoroughly until the dressing is smooth and well blended.
Add the cooled macaroni to the bowl with the dressing. Gently mix until the pasta is evenly coated.
Fold in the diced red bell pepper, celery, red onion, dill pickles, chopped hard-boiled eggs, and fresh parsley. Stir carefully to combine all ingredients evenly.
Taste and adjust the seasoning with additional salt and pepper if needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a final stir and garnish with extra parsley if desired. Serve chilled.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 286 mg | 6% | |
*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.
