Description
A tangy, creamy macaroni salad perfect for summer gatherings, featuring balanced flavors and crunchy vegetables.
Ingredients
Scale
- 400 g (4 cups) small elbow macaroni
- 240 ml (1 cup) mayonnaise
- 120 ml (1/2 cup) sour cream or plain Greek yogurt
- 2 tbsp (30 ml) Dijon mustard
- 60 ml (1/4 cup) apple cider vinegar
- 2 tbsp (30 g) granulated sugar
- 1 tsp (5 g) celery seed
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 medium celery ribs, finely diced
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 3 dill pickles, finely chopped
- 4 large eggs, hard-cooked and chopped (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 120 g (1 cup) frozen peas, thawed (optional)
Instructions
- Bring 4 liters (4 quarts) of water to a rolling boil, add 2 tsp (10 g) kosher salt, then add the macaroni. Boil until just al dente, about 8–9 minutes. Drain and transfer to an ice bath.
- Drain the pasta thoroughly and let steam evaporate for 5 minutes.
- In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
- Chop the celery, bell pepper, onion, pickles, and eggs (if using). Combine in a large bowl.
- Add the cooled pasta to the vegetable bowl and pour the dressing over. Fold gently until coated.
- Cover and chill for at least 1 hour before serving. Adjust seasoning as needed.
Notes
For best results, chill the salad for at least 1 hour to allow flavors to meld. Can be made a day in advance.
- Prep Time: 20
- Cook Time: 10
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 125mg