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–+ servings
classic creamy macaroni salad

Southern Pasta Salad

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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 Southern
Servings 8 servings

Equipment

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

Ingredients
  

  • 16 ounce pasta shells or elbow macaroni
  • 1 tablespoon salt for pasta water
  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoon yellow mustard
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup celery finely diced
  • 1 cup red bell pepper finely diced
  • 1/2 cup green bell pepper finely diced
  • 1/2 cup red onion finely diced
  • 1/2 cup dill pickle relish drained
  • 4 large hard-boiled eggs chopped
  • 1/4 cup chopped fresh parsley
  • 2 tablespoon chopped fresh chives optional
  • 1/4 teaspoon cayenne pepper optional

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the pasta according to package directions until just al dente.
  • Drain the pasta in a colander, rinse under cold water until completely cool, and let it drain very well.
  • In a small bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if using.
  • Add the cooled, well-drained pasta to a large mixing bowl.
  • Add the celery, red bell pepper, green bell pepper, red onion, and dill pickle relish to the pasta.
  • Pour the dressing over the pasta and vegetables and gently stir until everything is evenly coated.
  • Fold in the chopped hard-boiled eggs, parsley, and chives, stirring carefully to keep some egg pieces intact.
  • Taste and adjust seasoning with additional salt, pepper, or vinegar as desired.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container.
  • Refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
  • Before serving, stir the salad, add a spoonful of mayonnaise or a splash of milk if it seems dry, and adjust seasoning again if needed.

Notes

For best flavor, make this salad a few hours ahead or even the day before, as the pasta absorbs dressing over time; if you plan to make it in advance, reserve a little extra dressing to stir in just before serving to keep it creamy. Dice vegetables fairly small so each bite has a mix of textures, and cool the pasta completely to prevent the dressing from separating. You can customize the salad by adding cooked crumbled bacon, diced ham, or shredded cheddar, and dial the heat up or down using cayenne or a dash of hot sauce. Always keep the salad well-chilled, especially for picnics or potlucks, and discard any leftovers that have been at room temperature for more than 2 hours.
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