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cold macaroni salad with corn

Macaroni Salad With Corn

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 large spoon or spatula
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 1 tablespoon salt for boiling water
  • 1 cup corn kernels cooked or canned and drained
  • 1 cup red bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup celery finely chopped
  • 1/2 cup shredded carrot
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Bring a large pot of water to a boil, add the tablespoon of salt, and cook the elbow macaroni according to package directions until al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain very well.
  • In a large mixing bowl, combine the cooled macaroni, corn kernels, red bell pepper, red onion, celery, and shredded carrot.
  • In a small mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth.
  • Pour the dressing over the macaroni mixture and gently fold everything together with a large spoon or spatula until evenly coated.
  • Stir in the chopped fresh parsley, taste, and adjust salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes to chill and allow flavors to meld.
  • Give the salad a gentle stir before serving and, if it seems dry, add a spoonful or two of mayonnaise or a splash of vinegar to loosen it.

Notes

For best results, make this salad a few hours ahead so the flavors fully develop, but avoid making it more than a day in advance or the pasta may soften too much; be sure the macaroni is very well drained and cooled before mixing so the dressing does not become watery, and if using frozen corn, thaw and pat it dry first. You can add diced cooked ham, bacon, or cheese for extra protein, swap parsley for dill or chives, and adjust the creaminess by changing the ratio of mayonnaise to sour cream; always keep the salad refrigerated and discard leftovers that have sat out at room temperature for more than 2 hours.
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