The Best Macaroni Salad
Creamy, tangy, and loaded with fresh, colorful veggies, *The Best Macaroni Salad* is the ultimate side dish for any gathering, picnic, or barbecue. This classic recipe combines tender elbow macaroni with a velvety dressing made from mayonnaise, tangy Greek yogurt, and a hint of apple cider vinegar for a perfectly balanced flavor. Crisp diced celery, red bell peppers, shredded carrots, and a touch of sweet pickle relish add a delightful crunch and sweetness, while hard-boiled eggs make it satisfyingly hearty. The secret? Letting it chill in the fridge to allow the flavors to meld into perfection. Quick to prepare and effortlessly customizable, this creamy macaroni salad is a crowd-pleaser you’ll return to time and time again. Serve it chilled with a sprinkle of paprika for a pop of color and added flair! Keywords: creamy macaroni salad, best macaroni salad recipe, easy side dish, picnic recipes, barbecue sides.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 0.5 cup plain Greek yogurt or sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon Dijon mustard
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 0.5 red onion, finely chopped
- 0.5 cup shredded carrots
- 2 tablespoons sweet pickle relish
- 2 hard-boiled eggs, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (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 and rinse the pasta under cold water to stop the cooking process, then set aside.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, sugar, and Dijon mustard until smooth.
Stir in the diced celery, red bell pepper, red onion, shredded carrots, and sweet pickle relish. Mix well to combine.
Add the cooled macaroni and chopped hard-boiled eggs to the bowl. Gently fold everything together until the pasta is evenly coated with the dressing and the ingredients are well-distributed.
Season with salt and black pepper to taste. Adjust seasoning as needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle paprika over the top for a touch of color and extra flavor, if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.0 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 272 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.
