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creamy macaroni salad with vegetables

Creamy Macaroni Salad With Vegetables

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Set of measuring cups
  • 1 set of measuring spoons

Ingredients
  

  • 2 cup elbow macaroni uncooked
  • 1 tablespoon salt for boiling water
  • 1/2 cup mayonnaise full-fat
  • 1/4 cup sour cream plain
  • 1 tablespoon Dijon mustard smooth
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 teaspoon granulated sugar optional
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon garlic powder optional
  • 1 cup celery finely diced
  • 3/4 cup red bell pepper finely diced
  • 1/2 cup carrot finely shredded or finely diced
  • 1/2 cup red onion finely diced
  • 1/2 cup frozen peas thawed and drained
  • 2 tablespoon fresh parsley finely chopped
  • 2 hard-boiled eggs optional; peeled and chopped

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon salt, then add the macaroni and cook according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and drain very well.
  • In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, sugar, 1/2 teaspoon salt, black pepper, and garlic powder until smooth.
  • In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, carrot, red onion, peas, and parsley.
  • Pour the dressing over the macaroni mixture and gently stir with a wooden spoon or spatula until everything is evenly coated.
  • Fold in the chopped hard-boiled eggs, if using, and taste, adjusting salt and pepper as needed.
  • Cover the bowl tightly and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill.
  • Before serving, give the salad a gentle stir, add a spoonful of mayonnaise or a splash of milk if it seems dry, and adjust seasoning one last time.

Notes

For best results, make this macaroni salad a few hours ahead so the flavors fully develop and the pasta absorbs the dressing without becoming mushy; be sure the macaroni is very well drained and cooled before mixing to prevent the dressing from thinning out, dice vegetables small for an even texture in every bite, and keep the salad refrigerated, especially if serving at a picnic or potluck, refreshing it with a bit more dressing just before serving if it has absorbed too much in the fridge.
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