Tangy And Creamy Macaroni Salad (Printer-friendly)
Classic pasta salad with crunchy vegetables in tangy creamy dressing. Ideal for gatherings and outdoor meals.
# What You'll Need:
→ Pasta
01 - 2 cups elbow macaroni, uncooked
→ Vegetables
02 - 1 cup celery, finely diced
03 - 1 cup red bell pepper, finely diced
04 - 1/2 cup red onion, finely diced
05 - 1/2 cup carrots, shredded
→ Dressing
06 - 3/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons apple cider vinegar
10 - 2 teaspoons sugar
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon smoked paprika
→ Optional Add-ins
14 - 1/4 cup sweet pickle relish
15 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Cook elbow macaroni according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking. Transfer to a large bowl and let cool completely.
02 - In a separate medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and smoked paprika until smooth and well combined.
03 - Add cooled macaroni, diced celery, red bell pepper, red onion, and shredded carrots to the dressing. Gently fold everything together until pasta and vegetables are evenly coated.
04 - If using, fold in sweet pickle relish and chopped fresh parsley for additional flavor and color.
05 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld. Stir once before serving and adjust seasoning if necessary. Serve cold.
# Expert Tips:
01 -
- The combination of tangy vinegar and creamy dressing creates this incredible balance that keeps everyone coming back for more
- It actually tastes better after sitting in the fridge, making it perfect for make-ahead meals
02 -
- Rinsing the pasta under cold water is not optional, it stops the cooking process and prevents mushy macaroni
- The refrigeration time is when the salad transforms from good to amazing, so don't skip it
03 -
- Cut your vegetables slightly larger than you think you should, they shrink a bit as the salad sits
- Taste the dressing before adding it to the pasta, everyone's preference for sweet and tangy is different