Creamy Macaroni Salad with Fresh Vegetables Recipe
Introduction
This classic macaroni salad is a creamy, tangy, and colorful side dish perfect for picnics, barbecues, or potlucks. Packed with fresh vegetables and a flavorful dressing, it’s easy to prepare and loved by all ages.
Ingredients
- 1 lb. macaroni
- 2 ribs celery, diced
- 1 bell pepper (½ green and ½ red preferred), diced
- ½ cup carrots, julienned
- ⅓ cup diced red onions
- ¾ cup mayonnaise (Hellman’s recommended)
- ¼ cup sour cream
- 2 tablespoons honey (or substitute sugar)
- 2 tablespoons apple cider vinegar (can substitute white or red wine vinegar)
- 3 tablespoons Dijon mustard (can substitute yellow mustard)
- 3 tablespoons sweet relish
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- Paprika, for garnish
- Green onions, for garnish
Instructions
- Step 1: Combine the mayonnaise, sour cream, honey, vinegar, Dijon mustard, sweet relish, garlic salt, and pepper in a bowl to make the dressing. Refrigerate to chill while preparing the rest.
- Step 2: Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, about 7–8 minutes, or according to package instructions. Drain and rinse thoroughly with cold water to stop cooking and cool the pasta.
- Step 3: While the pasta cooks, dice the celery and bell peppers, julienne the carrots, and dice the red onions.
- Step 4: Drain the macaroni well, shaking off excess water, and spread it on a clean dish towel to dry further if needed.
- Step 5: In a large bowl, mix the macaroni with the chilled dressing using a silicone spatula, stirring gently until evenly coated.
- Step 6: Add the diced vegetables to the bowl and stir again to combine. Transfer the salad to a clean serving dish.
- Step 7: Cover the salad and refrigerate for 1–2 hours or overnight to let flavors meld. Before serving, garnish with chopped green onions and a sprinkle of paprika.
Tips & Variations
- Use tri-color rotini or elbow macaroni for a fun twist.
- Feel free to add chopped hard-boiled eggs or cooked bacon for extra flavor and texture.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Adjust the sweetness and tang by varying the amount of honey and vinegar to suit your taste.
Storage
Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best served chilled and may thicken due to the dressing, so feel free to add a splash of milk or additional mayonnaise if needed when reheating or serving later.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make macaroni salad ahead of time?
Yes, making the macaroni salad at least an hour or two in advance helps the flavors develop better. It can also be prepared the day before and refrigerated overnight for optimal taste.
How do I prevent the pasta from clumping together?
Rinsing the cooked pasta with cold water stops the cooking process and cools it down, which helps prevent sticking. Draining it well and tossing with the dressing while still moist also keeps the pasta separated and flavorful.
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Creamy Macaroni Salad with Fresh Vegetables Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
A creamy and tangy macaroni salad loaded with crunchy vegetables and a flavorful homemade dressing. This classic side dish is perfect for BBQs, potlucks, and family gatherings, offering a refreshing and satisfying complement to any main course.
Ingredients
Pasta
- 1 lb. macaroni
Vegetables
- 2 ribs celery, diced
- 1 bell pepper (½ green and ½ red), diced
- ½ cup carrots, julienned
- ⅓ cup diced red onions
- Green onions, for garnish
Dressing
- ¾ cup mayonnaise (Hellmann’s recommended)
- ¼ cup sour cream
- 2 tablespoons honey (can substitute sugar)
- 2 tablespoons apple cider vinegar (can substitute white or red wine vinegar)
- 3 tablespoons Dijon mustard (can substitute yellow mustard)
- 3 tablespoons sweet relish
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- Paprika, for garnish
Instructions
- Prepare the dressing: Combine mayonnaise, sour cream, honey, apple cider vinegar, Dijon mustard, sweet relish, garlic salt, and pepper in a bowl. Stir thoroughly until well blended. Cover and refrigerate to chill.
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, about 7-8 minutes, following package instructions for exact timing.
- Prepare the vegetables: While the pasta cooks, dice the celery and bell peppers, julienne the carrots, and dice the red onions.
- Drain and cool the macaroni: Drain the macaroni and immediately rinse under cold running water until the pasta is cool to the touch. Drain thoroughly, spreading pasta on a dry dish towel to remove excess moisture.
- Combine pasta and dressing: Transfer the cooled macaroni to a large bowl and pour the chilled dressing over it. Gently fold with a silicone spatula to evenly coat the pasta.
- Add vegetables: Mix in the diced celery, bell peppers, carrots, and onions into the pasta and dressing mixture until combined. Transfer the salad to a serving dish.
- Chill and serve: Cover the salad and refrigerate for 1-2 hours or up to overnight to let flavors meld and the pasta absorb the dressing. Before serving, garnish with green onions and a sprinkle of paprika.
Notes
- For a sweeter salad, substitute honey with granulated sugar.
- Use apple cider vinegar for a tangier flavor or swap with white or red wine vinegar to change the acidity profile.
- To make ahead, prepare the salad the day before and refrigerate overnight for deeper flavor infusion.
- Lay drained pasta on a clean, dry towel to remove excess water preventing a soggy salad.
- Adjust garlic salt and pepper to taste depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: macaroni salad, pasta salad, summer salad, picnic side dish, creamy macaroni salad, vegetable pasta salad
