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
Scale
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
