Macaroni Salad Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
7 mins
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Chill Time
1 hr
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Total Time
1 hr 22 mins
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Servings
12 people
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Calories
270 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Macaroni Salad Recipe
Description
The Macaroni Salad Recipe starts by boiling macaroni pasta until just al dente, then cooling it thoroughly to stop cooking and prevent clumping. Meanwhile, the salad incorporates diced celery, bell pepper halves, julienned carrots, and diced red onion for texture and color. The dressing combines mayonnaise, sour cream, honey, apple cider vinegar, Dijon mustard, sweet relish, garlic salt, and black pepper, chilled before mixing into the pasta and vegetables.
Once combined, the salad rests refrigerated for 1-2 hours or overnight, allowing the pasta and vegetables to fully absorb the dressing's flavors. Before serving, the dish is garnished with paprika and chopped green onions, adding a mild smoky note and fresh bite. This salad can accompany a range of dishes or stand alone as a refreshing, creamy side.
Stir the macaroni occasionally during boiling to prevent sticking.You can substitute other short pasta like shells, farfalle, or ditalini.Optional additions include hard boiled eggs, pepperoni, olives, sharp cheddar, bacon, ham, pickles, or tuna.This salad can be made up to a day in advance for enhanced flavor.Store in an airtight container in the fridge for 3-4 days.Consider making extra dressing, as pasta absorbs it over time, and add more before serving if needed.
Ingredients
Salad
- 1 lb. macaroni
- 2 celery ribs diced
- 1 bell pepper I use ½ green and ½ red
- 1/2 cup carrot julienned
- 1/3 cup red onion diced
Dressing
- ¾ cup mayonnaise I use Hellman's
- ¼ cup sour cream
- 2 tablespoons honey can sub sugar
- 2 tablespoons apple cider vinegar can sub white or red wine vinegar
- 3 tablespoons Dijon mustard can sub yellow mustard
- 3 tablespoons sweet relish
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
Garnishes
- paprika
- green onions
Instructions
- Combine dressing ingredients and set in the fridge to chill.
- Boil macaroni in salted water until just al dente, about 7-8 minutes (verify time on package).
- While the pasta cooks, prepare the celery, peppers, carrots, and onions.
- Drain and rinse the macaroni with cold water until the water on the bottom of the colander comes through cold. Drain as much of the water as possible, (I lay my macaroni on a dry dish towel).
- Add the pasta and the dressing to a large bowl. Use a silicone spatula to gently stir until evenly combined. Add vegetables and stir to combine. Transfer to a clean serving dish.
- Cover and refrigerate 1-2 hours, or up to overnight. The pasta will absorb more of the dressing during this time. (See notes for pro tips on making this ahead of time.)
- Garnish with green onions and paprika and serve!
Notes
- Stir the macaroni occasionally during boiling to prevent sticking.
- You can substitute other short pasta like shells, farfalle, or ditalini.
- Optional additions include hard boiled eggs, pepperoni, olives, sharp cheddar, bacon, ham, pickles, or tuna.
- This salad can be made up to a day in advance for enhanced flavor.
- Store in an airtight container in the fridge for 3-4 days.
- Consider making extra dressing, as pasta absorbs it over time, and add more before serving if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 363mg | 15% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1292IU | 26% |
| Vitamin C | 13mg | 14% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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