Tangy And Creamy Macaroni Salad (Printable)
Classic macaroni salad with crisp vegetables in tangy creamy dressing. Perfect for gatherings and outdoor meals.
# What You'll Need:
→ Pasta
01 - 2 cups uncooked elbow macaroni
→ Vegetables
02 - 1 cup finely diced celery
03 - 1 cup finely diced red bell pepper
04 - 1/2 cup finely diced red onion
05 - 1/2 cup shredded carrots
→ Creamy 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 Enhancements
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 halt cooking. Transfer to a large bowl and allow to cool completely.
02 - In a separate mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and smoked paprika until completely smooth and well incorporated.
03 - Add cooled macaroni, diced celery, red bell pepper, red onion, and shredded carrots to the dressing mixture. Gently fold with a spatula until all components are evenly coated.
04 - If using, fold in sweet pickle relish and chopped fresh parsley for additional brightness and texture.
05 - Cover bowl securely with plastic wrap or lid. Refrigerate for minimum 1 hour, preferably 2-3 hours, to allow flavors to develop fully.
06 - Remove from refrigerator and stir once before serving. Taste and adjust seasoning with additional salt or pepper if desired. Serve chilled.
# Expert Tips:
01 -
- The dressing hits that perfect balance of tangy and creamy without overwhelming the fresh vegetables
- It actually tastes better after sitting in the fridge, making it the ultimate make-ahead dish
02 -
- I learned the hard way that adding dressing to warm pasta makes it absorb way too much and turn gloopy
- Letting it rest in the fridge isn't optional, it's when the vegetables soften slightly and really absorb those flavors
03 -
- Cut your vegetables slightly smaller than you think you need, they'll feel more elegant in every bite
- Taste the dressing before adding it to the pasta, adjusting the vinegar or sugar to your preference