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5 from 2 votes

Macaroni Salad

This Macaroni Salad Recipe is creamy, a little sweet, a little tangy, and loaded with crisp veggies. It’s the one I make on repeat all summer!
Prep Time15 minutes
Cook Time9 minutes
Total Time24 minutes
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Keyword: Macaroni Salad, Macaroni Salad recipe
Servings: 6 servings (as a side)
Author: Chelsea Lords
Cost: $7.82

Equipment

Ingredients

  • 3 cups elbow pasta or similar pasta variety, 13 ounces, see note 1
  • Salt and pepper
  • 1-1/2 cups finely diced celery 3 large stalks
  • 1 large red bell pepper finely diced
  • 3/4 cup thinly sliced green onions 1 bunch
  • 1-1/2 cups grated carrot 3 carrots

Dressing

  • 3/4 cup mayo like Best Foods/Hellman’s
  • 3/4 cup sour cream
  • 1-1/2 tablespoons apple cider vinegar
  • 1 tablespoon plus 1 teaspoon Dijon-style mustard
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 1-1/2 teaspoon garlic powder
  • 1/8 teaspoon celery seed optional
US - Metric

Instructions

  • Bring 12 cups of water to boil. Once water is boiling, add 1 tablespoon salt. Add the pasta and cook according to package directions (for the lowest time indicated). Once pasta is cooked, drain and let it cool. Toss a few times as it cools to keep it from sticking together. While pasta is cooking and cooling, prep veggies: finely dice celery, pepper, and green onions. Peel and grate the carrots (on the large holes of a grater).
  • Meanwhile, combine the dressing ingredients. Season to taste. (I add 1 tsp salt and 3/4 tsp pepper.)
  • Once pasta is cooled, put it in a large bowl. Add the prepared veggies (carrots, celery, onion, and pepper). Pour the dressing over all the ingredients and toss everything together.
  • Taste and adjust seasoning if necessary, adding more salt, sugar, vinegar, or mayo as needed until flavors sing.
  • Let the salad chill for at least 20–30 minutes before serving. Serve at room temperature, tossing again before serving. Salad is still delicious for the next couple of days; just toss well before serving.

Video

Notes

Note 1: Don’t use the whole package, it’s too much pasta for the amount of veggies and dressing. Three cups is perfect.
Storage: Store in the fridge in an airtight container for up to 4 days. For best freshness, press plastic wrap directly on the surface.

Nutrition

Calories: 514kcal | Carbohydrates: 56g | Protein: 10g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 267mg | Potassium: 428mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5706IU | Vitamin C: 39mg | Calcium: 79mg | Iron: 2mg