Description
A comforting and delicious creamy macaroni salad filled with crunchy vegetables, perfect for summer gatherings and picnics.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons mustard
- 1 tablespoon vinegar (white or apple cider)
- 1 cup celery, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, minced
- 2 tablespoons fresh dill or parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook the pasta in a large pot of salted water until al dente, about 7-8 minutes. Drain and rinse under cold water.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar, salt, and pepper until smooth.
- Add the cooled pasta, diced vegetables, and herbs to the dressing and gently fold to combine.
- Cover the bowl and chill in the refrigerator for at least 60 minutes before serving.
- Stir gently before serving and adjust seasoning if needed. Garnish with extra herbs or paprika if desired.
Notes
For a healthier twist, substitute Greek yogurt for mayonnaise. Feel free to add proteins like grilled chicken or chickpeas for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
Keywords: macaroni salad, creamy salad, summer recipe, picnic food, side dish