Description

A nostalgic creamy macaroni salad with fresh garden vegetables and tangy dressing, perfect for summer picnics and BBQs.

Ingredients

Scale

2 cups uncooked elbow macaroni

3/4 cup mayonnaise

1/4 cup sour cream or Greek yogurt

1 tablespoon apple cider vinegar

2 teaspoons Dijon or yellow mustard

1 teaspoon sugar

3/4 teaspoon salt

1/2 teaspoon black pepper

2 stalks celery, finely chopped

1/2 cup diced red bell pepper

1/2 cup shredded carrots

1/4 cup finely minced red onion

2 tablespoons chopped fresh parsley or dill

2 hard-boiled eggs, chopped (optional)

Instructions

1. Bring a large pot of salted water to a boil.

2. Cook macaroni until al dente according to package instructions.

3. Drain and rinse pasta under cold water, then toss with a drizzle of olive oil and set aside.

4. In a large bowl, whisk together mayonnaise, sour cream or yogurt, vinegar, mustard, sugar, salt, and pepper until smooth.

5. Add chopped celery, bell pepper, carrots, onion, and herbs to the dressing and stir to combine.

6. Fold in cooled macaroni and chopped eggs until evenly coated.

7. Cover and refrigerate for at least 1 to 2 hours before serving.

8. Stir in extra mayonnaise or a splash of milk if the salad seems dry before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: salad
Method: mixing
Cuisine: american

Nutrition

Serving Size: 1 cup

Keywords: classic summer macaroni salad, traditional macaroni salad, easy mac salad recipe, garden macaroni salad, macaroni salad classic, summer picnic salad, creamy macaroni salad