Macaroni Salad
This classic macaroni salad is a delightful blend of pasta, crunchy vegetables, and a creamy dressing. Perfect as a side dish for barbecues, picnics, or casual meals.
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 cups elbow macaroni uncooked
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon mustard
- ½ cup celery finely chopped
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- ¼ cup pickles or relish
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped (optional for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the macaroni in a colander and rinse under cold water to cool it down. Let it drain thoroughly.
- In a large mixing bowl, combine the mayonnaise, sour cream, mustard, salt, and pepper. Mix until well combined.
- Add the cooled macaroni to the dressing mixture, followed by the chopped celery, red bell pepper, red onion, and pickles or relish. Stir thoroughly until all ingredients are well coated with the dressing.
- Taste and adjust seasoning if necessary. If desired, fold in chopped parsley for added flavor and color.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Feel free to customize the recipe by adding other ingredients such as hard-boiled eggs, corn, or cooked bacon for added flavor and texture.
- Always taste before serving to adjust seasoning as needed.
Notes
This salad can be made a day in advance and stored in the refrigerator, making it an excellent option for meal prep.
Feel free to customize the recipe by adding other ingredients such as hard-boiled eggs, corn, or cooked bacon for added flavor and texture.
Always taste before serving to adjust seasoning as needed.