Introduction
Macaroni Salad is a classic, versatile side dish, perfect for picnics, barbecues, or potluck gatherings. Its creamy dressing, tender elbow macaroni, and crunchy vegetables deliver a delightful balance of textures and flavors. Served in a white ceramic bowl, garnished with fresh parsley or a sprinkle of paprika, this Macaroni Salad offers a vibrant, inviting aesthetic. This recipe delivers a traditional Macaroni Salad, adaptable for dietary preferences, best served chilled for a refreshing, crowd-pleasing experience.
Ingredients
For the Macaroni Salad:
- 1 lb elbow macaroni
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp granulated sugar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup celery, finely diced
- 1 cup red bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 1/2 cup dill pickles, finely diced
- 1/4 cup fresh parsley, chopped
For Serving:
- Optional: Extra parsley, paprika, sliced hard-boiled eggs
- Suggested Accompaniments: Grilled chicken, burgers, coleslaw
- Suggested Pairings: Lemonade, iced tea
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large pot, colander, mixing bowls, whisk
Step-by-Step Process
- Cook Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and rinse under cold water to cool. Set aside.
- Make Dressing: In a large mixing bowl, whisk mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
- Combine Ingredients: Add cooled macaroni, celery, red bell pepper, red onion, dill pickles, and parsley to the dressing. Stir gently until evenly coated.
- Chill: Cover and refrigerate the salad for at least 1 hour (or up to 4 hours) to meld flavors and chill thoroughly.
- Serve: Stir salad before serving. Transfer to a white ceramic bowl, garnish with extra parsley, a sprinkle of paprika, or sliced hard-boiled eggs. Serve chilled with grilled chicken, burgers, coleslaw, lemonade, or iced tea.
Tips for Better Macaroni Salad
- Cook pasta al dente to prevent mushiness; rinse with cold water to stop cooking.
- Dice vegetables uniformly for consistent texture and appearance.
- Adjust dressing to taste; add more mayo for creamier salad or vinegar for tang.
- Chill salad for at least 1 hour to enhance flavor; stir before serving.
- Use fresh parsley for brightness; dried parsley works in a pinch.
- Taste and adjust seasoning after chilling, as flavors may settle.
- For extra crunch, add vegetables just before serving.
- Enhance aesthetic: Serve in a white ceramic bowl, garnish with vibrant parsley or paprika for an inviting look.
Variations and Customization
- Gluten-Free Macaroni Salad: Use gluten-free elbow macaroni; ensure mustard is gluten-free.
- Vegan Macaroni Salad: Use vegan mayonnaise, replace sour cream with vegan yogurt, and omit eggs.
- Low-Fat Macaroni Salad: Use light mayonnaise and Greek yogurt instead of sour cream; reduce mayo to 3/4 cup.
- Spicy Macaroni Salad: Add 1/4 tsp cayenne pepper or 1 tbsp chopped pickled jalapeños to dressing.
- Cheesy Macaroni Salad: Stir in 1 cup shredded cheddar cheese.
- Bacon Macaroni Salad: Add 1/2 cup crumbled cooked bacon for smoky flavor.
- Tuna Macaroni Salad: Mix in 1 (5 oz) can of drained tuna.
- Herb Macaroni Salad: Add 1 tbsp chopped fresh dill or basil to dressing.
Storage and Serving Tips
- Store salad in an airtight container in the fridge for 3-4 days.
- Do not freeze; pasta and dressing may separate or become watery.
- Serve chilled for the best flavor; avoid room temperature for over 2 hours.
- Stir before serving to redistribute dressing.
- Use leftovers as a sandwich filling or lunch bowl base.
- Pair with grilled meats or light sides to balance creaminess.
- Presented in a white ceramic bowl with garnishes for an inviting charm.
Nutritional Information
Based on 8 servings (1 cup each, without eggs):
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 420mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 6g
- Vitamin A: 10% Daily Value
- Vitamin C: 25% Daily Value
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand. These are high in fat; try low-fat or vegan versions. Serve with vegetables for balance.
Conclusion
This Macaroni Salad recipe offers a creamy, refreshing side dish perfect for any occasion. It transforms simple ingredients into a classic crowd-pleaser. Its easy preparation and vibrant presentation make it a favorite. The creamy dressing and crunchy vegetables, with inviting garnishes, delight every time. It’s sure to be a cherished recipe, loved for its versatile appeal.
Macaroni Salad Recipe: Creamy and Refreshing
Creamy Macaroni Salad with crunchy vegetables.
Ingredients
- 1 lb elbow macaroni
- 1 cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp granulated sugar
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup celery finely diced
- 1 cup red bell pepper finely diced
- ½ cup red onion finely diced
- ½ cup dill pickles finely diced
- ¼ cup fresh parsley chopped
- Optional: Extra parsley paprika
- Suggested Pairings: Grilled chicken lemonade
Instructions
- Cook macaroni al dente; drain and rinse with cold water.
- Whisk mayonnaise, sour cream, vinegar, mustard, sugar, salt, and pepper.
- Combine macaroni, celery, bell pepper, onion, pickles, and parsley with dressing.
- Chill for 1 hour.
- Serve in a white ceramic bowl with parsley and paprika; pair with chicken and lemonade.
Notes
- Cook pasta al dente.
- Store in the fridge for 3-4 days; don’t freeze.
- Try a vegan variation.
- Pair with coleslaw.
