Classic Macaroni Salad

Macaroni Salad is a summertime favorite recipe. This version is full of colorful vegetables, elbow pasta (regular or gluten-free) tossed in a creamy, tangy dressing you'll love!

Course Salad, Side Dish

Cuisine American

Prep Time 2

Cook Time 10

Chilling Time (estimate) 30

Total Time 42

Servings 8-10 servings

Calories 259kcal

Author Toni Dash

Ingredients

2 cups Elbow Macaroni regular or gluten-free
2 stalks Celery chopped
1 Yellow Bell Pepper seeded and chopped
1 Orange Bell Pepper seeded and chopped
1 cup Grape Tomatoes halved
¼ cup Red Onion minced and soaked in apple cider vinegar for 5 minutes
apple cider vinegar for soaking the onions

For the dressing:

½ cup Mayonnaise
¼ cup Sour Cream
1 tablespoon Apple Cider Vinegar
2 teaspoons Granulated Sugar
½ teaspoon Dry Mustard
Salt and pepper to taste

Instructions

Cook the elbow macaroni according to package directions, drain and allow to cool completely.
In a bowl or measuring cup, add all the dressing ingredients: mayonnaise, sour cream, 1 tablespoon apple cider vinegar, granulated sugar and dry mustard. Stir to combine.
Drain the red onion of the vinegar.
In a large bowl, combine the cooled macaroni pasta with the vegetables. Pour 3/4ths of the dressing over and stir to combine (reserve the remaining 1/4 of the dressing).
Refrigerate the salad and the remaining dressing (separately) until ready to serve.
Before serving toss with the rest of the dressing into the macaroni salad to freshen it up. Salt and pepper to taste before serving.

Notes

• This recipe is better when it sits for a few hours. I like to make it the morning I will be serving it.
• Be sure to allow your pasta to cool all the way or it will soak up the dressing leaving you with dry macaroni salad.
• I will often use up whatever vegetables on hand in my refrigerator, cucumber, broccoli etc.
• The dressing is good on broccoli salad and coleslaw as well.

Nutrition