Classic Macaroni Salad
Tender macaroni tossed with crunchy vegetables and a tangy, creamy dressing—chilled and ideal for warm-weather gatherings.
Ingredients
Instructions
Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Transfer cooled macaroni to a large mixing bowl. Add celery, red bell pepper, red onion, carrots, and thawed peas. Toss gently to combine.
In a separate small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and cohesive.
Pour dressing over macaroni and vegetable mixture. Stir gently until all ingredients are evenly coated without breaking up the pasta.
If desired, fold in chopped parsley and hard-boiled eggs. Mix until evenly distributed.
Cover bowl and refrigerate for at least 1 hour to allow flavors to combine fully. Stir gently before serving and adjust seasoning if necessary.
Nutrition
- Calories
- 310 calories
