The Best Macaroni Salad Recipe

Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.

Add the cooled macaroni, diced celery, chopped red bell pepper, shredded carrot, finely chopped red onion, sweet pickle relish, and chopped hard-boiled eggs if using to the dressing. Toss gently to coat all ingredients evenly.

Cover the salad and refrigerate for at least 1 hour to let the flavors blend and the salad chill thoroughly.

Before serving, sprinkle with chopped parsley or a light dusting of paprika for color and added flavor if desired. Serve cold and enjoy your refreshing summer macaroni salad.