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Best Macaroni Salad

A creamy and tangy macaroni salad filled with colorful vegetables, perfect for picnics and family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups elbow macaroni (uncooked) Cook until al dente
Dressing
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
Vegetables
  • 1/2 cup celery (finely chopped)
  • 1/2 cup bell pepper (finely chopped)
  • 1/2 cup red onion (finely chopped)
  • 1 cup frozen peas (thawed)
Seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Stir until smooth and well combined.
  3. Add the cooled macaroni to the dressing. Then, gently fold in chopped celery, bell pepper, red onion, and thawed peas.
  4. Sprinkle in salt and pepper to taste, mixing thoroughly to ensure all ingredients are coated evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!

Notes

For best results, let the salad chill for an hour or more to meld flavors. Customize by adding diced hard-boiled eggs or other favorite ingredients. Serve cold for best taste.