Macaroni Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
289 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Macaroni Salad
Description
This salad starts with cooking elbow macaroni until al dente, then rinsing it with cold water to stop cooking and reduce starch, preventing clumping. Once completely cooled, the pasta is combined with finely diced onion, celery, bell pepper, and shredded carrot (drained of excess moisture).
The dressing is a blend of mayonnaise, sour cream or Greek yogurt, milk, cider vinegar, sugar, Dijon mustard, salt, and pepper. Half of the dressing is mixed with the pasta and vegetables, then the salad chills at least an hour to develop flavor.
Before serving, additional dressing can be stirred in and milk adjusted for desired consistency. The salad balances creamy and tangy notes with fresh vegetable crunch, making it suitable as a side for picnics, barbecues, or lunch.
Variations include different pastas, adding proteins like ham or tuna, or altering the dressing. It stores well refrigerated for several days, and freezing without dressing is possible.
Ingredients
- 1/2 pound elbow macaroni , or ditalini
- 1/4 cup red onion , finely diced
- 1 rib celery , finely diced
- 1/2 red bell pepper , finely diced
- ¼ cup carrot finely shredded, loosely measured, then squeezed out
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream , or plain Greek yogurt
- 2 Tablespoons milk
- 2 Tablespoons cider vinegar
- 1/2 tablespoon granulated sugar
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni according to package directions, until al dente. Rinse with cold water and drain. This stops the cooking process and rinses away extra starch so the noodles will not stick together.
- Cool the noodles completely before adding the dressing.
- In a large mixing bowl, toss together cooked and cooled noodles onion, celery, bell pepper, and carrots.
- In a small mixing bowl whisk together mayonnaise, sour cream, milk, cider vinegar, sugar, dijon mustard, salt, and pepper.
- Pour half of the sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill for at least one hour before serving. Stir in additional sauce before serving. Add a splash of milk, for a thinner sauce, if desired.
Notes
- Macaroni salad leftovers keep well in the refrigerator for 3-5 days.
- For make-ahead, store salad ingredients and dressing separately for up to 3-5 days before combining.
- Freeze uncooked macaroni salad (no dressing) for up to 3 months; thaw completely before adding dressing.
- Additions like diced cheese, peas, hard-boiled eggs, ham, pickles, bacon, tuna, or chicken can be included to vary the salad.
- For a dressing without mayonnaise, substitute with an olive oil-based Italian dressing.
- Regional styles such as Filipino or Hawaiian macaroni salad can be made by adding pineapple, raisins, green onions, or ham as described.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 343mg | 14% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1253IU | 25% |
| Vitamin C | 14mg | 16% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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