Tangy And Creamy Macaroni Salad (Printer-friendly)
Tender macaroni tossed with crunchy vegetables in a tangy, creamy dressing. Perfect for picnics and barbecues.
# What You'll Need:
→ Pasta
01 - 2 cups uncooked elbow macaroni
→ Vegetables
02 - 1 cup finely diced celery
03 - 1 cup finely diced red bell pepper
04 - 1/2 cup finely diced red onion
05 - 1/2 cup shredded carrots
→ Dressing
06 - 3/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons apple cider vinegar
10 - 2 teaspoons sugar
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon smoked paprika
→ Optional Add-ins
14 - 1/4 cup sweet pickle relish
15 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Boil macaroni according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking. Transfer to a large bowl and allow to cool completely.
02 - In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and smoked paprika until smooth and well blended.
03 - Add cooled macaroni, celery, red bell pepper, red onion, and carrots to the dressing. Gently fold together until all ingredients are evenly coated.
04 - If using, fold in sweet pickle relish and chopped fresh parsley for additional flavor and color.
05 - Cover bowl and refrigerate for minimum 1 hour to allow flavors to develop. Stir before serving and adjust seasonings if desired. Serve cold.
# Expert Hints:
01 -
- The dressing ratio I stumbled upon after years of too heavy salads
- How the vegetables stay crunchy even after a day in the fridge
02 -
- The salad tastes significantly better after sitting for a few hours or overnight
- Overdressed pasta salad can't be fixed but underdressed can always be adjusted
03 -
- Cut your vegetables slightly smaller than you think you need to
- The dressing should seem slightly too tangy before adding the pasta