Description
Classic Macaroni Salad is a creamy, refreshing dish that’s perfect for any occasion, from family picnics to potlucks. This easy-to-make salad combines tender macaroni pasta with vibrant vegetables and a rich dressing that’s both tangy and satisfying. With the crunch of fresh veggies and the creaminess of mayonnaise and sour cream, each bite offers a delightful balance of flavors. Customize it with your favorite ingredients or serve it chilled for a delicious side dish that everyone will love. Whether you’re feeding a crowd or enjoying a quiet meal at home, this Classic Macaroni Salad will become a staple in your recipe collection.
Ingredients
- 8 ounces dried macaroni pasta
- 1/2 red bell pepper, diced
- 2 stalks celery, diced
- 1/3 cup red onion, finely diced
- 5 sweet gherkins, finely diced
- 4 ounces cheddar cheese, cubed
- 2 hard boiled eggs, finely diced
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons sweet pickle juice
- 1 tablespoon cider vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
Instructions
- Cook macaroni in salted water according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, combine cooked pasta with red bell pepper, celery, red onion, gherkins, cheddar cheese, and hard-boiled eggs.
- In a separate bowl, whisk together mayonnaise, sour cream, sweet pickle juice, cider vinegar, sugar, Dijon mustard, salt, black pepper, and garlic powder.
- Pour dressing over pasta mixture and toss until evenly coated.
- Chill for at least one hour before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Cold Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: For added crunch and flavor diversity, consider mixing in cucumbers or olives. Make ahead of time as the flavors improve after chilling. Use vegan mayo to create a plant-based version.