The Best Macaroni Salad Evah
Creamy, tangy, and loaded with vibrant crunch, "The Best Macaroni Salad Evah" is the perfect side dish for your next barbecue, picnic, or family gathering. This crowd-pleaser combines tender macaroni pasta with a luscious homemade dressing made from mayonnaise, sour cream, Dijon mustard, and a touch of apple cider vinegar for zesty balance. Fresh veggies like celery, red bell pepper, grated carrot, and red onion add colorful texture, while chopped hard-boiled eggs and parsley bring rich flavor and herby freshness. With just 15 minutes of prep time and an hour of chilling to let the flavors meld, this classic macaroni salad is a make-ahead dream. Easy to customize and irresistibly delicious, this recipe will quickly become a staple on your table! Search no further for the ultimate "macaroni salad recipe" with all the creaminess and crunch you crave.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups macaroni pasta
- 1 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 units celery stalks, finely chopped
- 1 unit red bell pepper, finely diced
- 1 unit carrot, grated
- 0.5 unit red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 units hard-boiled eggs, chopped
Instructions
Bring a large pot of salted water to a boil. Cook macaroni pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
While the pasta is cooling, prepare the dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and creamy.
Add the cooked and cooled macaroni to the bowl with the dressing. Toss gently to coat the pasta evenly.
Fold in the chopped celery, red bell pepper, grated carrot, red onion, fresh parsley, and hard-boiled eggs. Mix until all ingredients are well distributed and coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, refrigerate overnight.
Before serving, give the salad a good stir and adjust seasoning with additional salt and pepper, if needed.
Serve chilled and enjoy!
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.5 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 279 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.
