Tangy And Creamy Macaroni Salad (Print View)

Classic pasta salad with crunchy veggies in tangy creamy dressing

# 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)

→ Optional Add-ins

14 - 1/4 cup sweet pickle relish
15 - 2 tablespoons chopped fresh parsley

# How to Make:

01 - Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
02 - In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and smoked paprika. Whisk until smooth and creamy.
03 - Add the cooled macaroni, celery, red bell pepper, red onion, and carrots to the bowl. Gently fold to combine and coat everything in the dressing.
04 - If desired, fold in the sweet pickle relish and chopped parsley for extra flavor and freshness.
05 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir once before serving. Adjust seasoning to taste if needed. Serve chilled.

# Expert Suggestions:

01 -
  • The tangy dressing strikes that perfect balance between creamy and refreshing so it never feels heavy
  • It actually tastes better after sitting in the fridge, making it the ultimate make ahead dish for busy days
02 -
  • The pasta continues absorbing that dressing as it sits, so it might seem a little too creamy at first but will be perfect after chilling
  • Chopping your vegetables into consistently small pieces is what makes every spoonful feel balanced instead of getting big bites of just onion or pepper
03 -
  • Rinse your pasta under cold water until it feels completely cool to stop the cooking process and prevent it from becoming mushy
  • Let the salad chill for at least one hour before serving because the flavors need that time to really come together

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