Here’s a classic creamy Macaroni Salad recipe 🥗🍝
Ingredients (serves ~4–6)
- 8 oz elbow macaroni (about 2 cups)
- ½ cup mayonnaise
- 2 tbsp sour cream or plain yogurt (optional for extra creaminess)
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup diced vegetables (celery, bell pepper, red onion, or carrots)
- 2 hard-boiled eggs, chopped (optional)
- Optional: 1 tsp sugar or pickle relish for a touch of sweetness
Instructions
- Cook macaroni
Boil macaroni according to package directions. Drain and rinse under cold water to cool completely. - Prepare dressing
In a bowl, mix mayonnaise, sour cream, mustard, vinegar, salt, and pepper. - Combine
In a large bowl, toss cooled macaroni with diced vegetables, eggs (if using), and dressing. Mix until evenly coated. - Chill
Cover and refrigerate at least 1 hour before serving to let flavors meld. - Serve
Garnish with paprika, chopped parsley, or extra diced vegetables if desired.
Tips
- For extra flavor, add shredded cheddar cheese or diced ham.
- Use tri-color pasta for a fun, colorful salad.
- Can make a lighter version using Greek yogurt instead of mayonnaise.
I can also give a Southern-style macaroni salad, tangy vinegar-based version, or crunchy veggie-loaded version.
