5.0 from 6 votes
Easy Macaroni Salad
This old-fashioned classic Macaroni Salad recipe is a texture lover's dream with a creamy, light mayo-based dressing, al dente pasta, hard-boiled eggs, and crunchy fresh veggies like celery, red pepper, and onion in every bite! Perfect for all your summer gatherings from picnics to potlucks!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
35 mins
Servings: 6 -8 Servings
Calories: 477 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
Salad
- 8 ounces ditalini pasta or elbow macaroni
- 3/4 cup broccoli florets
- 1 cup red pepper, diced small (about 1 medium)
- 2 celery stalks, diced small
- 1/4 cup green onion, sliced thin
- 4 hard-boiled eggs, peeled and chopped
- 1/4 cup chopped fresh parsley (optional)
Dressing
- 1 cup mayonnaise
- 3 Tablespoons sour cream
- 1 Tablespoon white vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook pasta in boiling, salted water according to package directions. Add broccoli florets to the pasta water in last 30 seconds. Drain and rinse the cooked pasta with cold water.
- Combine the pasta and broccoli with the red pepper, celery, onion, and hard boiled eggs in a large bowl.
- In a separate bowl, whisk together the mayo, sour cream, vinegar, mustard, sugar, salt, and pepper. Pour over the pasta and veggies. Stir well until everything is uniformly coated in the dressing, then sprinkle with chopped fresh parsley, if desired.
- Keep refrigerated until ready to serve.
Cup of Yum
Notes
- Optional add-ins: 1/2 cup diced english cucumber, 1/2 cup sliced black olives, 1/2 cup sharp cheddar cheese (cubed or shredded), 3/4 cup frozen peas.
- Substitutions: Apple cider or red wine vinegar will work in place of white vinegar. Greek yogurt can be substituted for up to 1/2 of the mayo and sour cream, although the taste will be slightly different. Any small type of pasta may be used.
- This will keep for up to 5 days in the fridge.
Nutrition Information
Calories
477kcal
(24%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
33g
(51%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
17g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
613mg
(26%)
Potassium
265mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1344IU
(27%)
Vitamin C
46mg
(51%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6-8 Servings
Amount Per Serving
Calories 477
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 613mg | 26% |
| Potassium | 265mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1344IU | 27% |
| Vitamin C | 46mg | 51% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.