Macaroni salad is a timeless side dish that perfectly complements any barbecue, picnic, or casual gathering. It’s versatile, colorful, and packed with layers of textures and flavors. This recipe for Best Macaroni Salad takes the traditional macaroni salad and elevates it with fresh, crunchy vegetables, savory cheddar cheese, and a creamy dressing that strikes the perfect balance between tangy, sweet, and rich. Whether you’re serving it as a side dish or enjoying it on its own, this Best Macaroni Salad will become a go-to favorite for any occasion.
Ingredients:
- 1 pound elbow macaroni
- 3/4 cup mayonnaise – For a creamy base with a rich texture.
- 1/4 cup sour cream – Adds tanginess and smoothness to the dressing.
- 2 tablespoons Dijon mustard – Provides a slight sharpness and depth of flavor.
- 1 tablespoon apple cider vinegar – Balances the creaminess with a hint of acidity.
- 1 teaspoon granulated sugar – Adds a touch of sweetness to the dressing.
- Salt and pepper, to taste – Season to your liking.
- 1 red bell pepper, diced – For a sweet, crisp bite.
- 1 green bell pepper, diced – Adds a mild flavor and bright color.
- 1/2 red onion, finely chopped – Provides a sharp, pungent contrast.
- 1 cup celery, diced – Adds crunch and freshness.
- 1/4 cup fresh parsley, chopped – Infuses the salad with a bright, herbaceous note.
- 1/2 cup sliced black olives – For a salty, savory bite.
- 1/2 cup diced dill pickles – Brings a zesty, tangy crunch to the dish.
- 1/2 cup shredded cheddar cheese – Adds a savory, cheesy element that complements the creamy dressing.
- Optional: paprika, for garnish – A sprinkle of paprika adds color and subtle smokiness.
Instructions:
- Cook the Macaroni:
- Begin by cooking 1 pound of elbow macaroni according to the package instructions until it reaches an al dente texture. This ensures the pasta has just the right amount of bite and holds its shape well in the salad.
- Once cooked, drain the macaroni and rinse it under cold water to cool it down quickly and prevent further cooking. Set aside to allow excess water to drain off.
- Make the Creamy Dressing:
- In a large mixing bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 1 teaspoon granulated sugar. The combination of mayonnaise and sour cream forms the creamy base, while the Dijon mustard and apple cider vinegar add tanginess and complexity. The sugar balances the acidity, giving the dressing a slight sweetness. Season the dressing with salt and pepper to taste.
- Combine the Macaroni with the Dressing:
- Add the cooled elbow macaroni to the bowl with the dressing. Toss gently to ensure that every piece of pasta is coated with the creamy mixture. The dressing should cling to the macaroni without becoming too heavy.
- Add the Fresh Ingredients:
- Now it’s time to bring in the crunch and color. Add the diced red and green bell peppers, finely chopped red onion, diced celery, and chopped fresh parsley to the bowl. These vegetables provide a refreshing contrast to the rich, creamy dressing and add bursts of texture.
- Next, fold in the sliced black olives, diced dill pickles, and shredded cheddar cheese. The olives and pickles add a salty, tangy bite, while the cheddar cheese introduces a savory, rich flavor.
- Mix and Adjust Seasoning:
- Gently mix all the ingredients together until the vegetables, cheese, and macaroni are evenly distributed and well-coated with the dressing.
- Taste the macaroni salad and adjust the seasoning, adding more salt and pepper if necessary. Depending on your preferences, you can also add more mustard, vinegar, or sugar to suit your taste.
- Chill and Garnish:
- Cover the macaroni salad with plastic wrap or transfer it to an airtight container. Refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together and the dressing to absorb into the macaroni for a more cohesive taste.
- Before serving, you can sprinkle the salad with a little paprika for garnish. This adds a pop of color and a subtle hint of smokiness.
Serving Suggestions:
- Best Macaroni Salad is the ideal side dish for a variety of meals. Pair it with grilled meats like hamburgers, hot dogs, or BBQ ribs for a perfect summer cookout.
- It also makes a great companion to fried chicken, sandwiches, or pulled pork.
- You can serve the macaroni salad on a bed of lettuce or mixed greens for added freshness.
- For a heartier meal, try mixing in shredded rotisserie chicken or diced ham to turn the salad into a full main dish.
Helpful Tips:
- Cool the Macaroni Properly: Be sure to rinse the macaroni in cold water to stop the cooking process. If the pasta is too warm when mixed with the dressing, it can cause the mayonnaise to separate.
- Add More Vegetables: Feel free to customize the salad by adding other vegetables like carrots, cucumbers, or peas. You can also mix in cooked bacon for extra flavor.
- Use a Food Processor: To save time on chopping, use a food processor to quickly dice the bell peppers, onion, and celery.
- Make Ahead: This salad is a great make-ahead dish. In fact, it tastes even better after sitting in the fridge for a few hours as the flavors continue to blend.
Nutritional Information (per serving):
- Calories: 350 kcal
- Carbohydrates: 32g
- Protein: 7g
- Fat: 22g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 450mg
- Fiber: 3g
- Sugar: 4g
Note: Nutritional values are approximate and may vary depending on specific brands of ingredients used.
Time:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 8-10 servings
Conclusion:
This Best Macaroni Salad recipe brings together creamy, tangy, and crunchy elements into one delicious dish. It’s easy to prepare, customizable, and perfect for any occasion. With a mix of fresh vegetables, savory cheese, and a well-balanced dressing, it’s a crowd-pleaser that will have everyone coming back for seconds. Whether served as a side dish or enjoyed on its own, this Best Macaroni Salad is sure to become a staple at your next gathering!
Recipe Card
Best Macaroni Salad: A Creamy and Flavorful Classic
Macaroni salad is a timeless side dish that perfectly complements any barbecue, picnic, or casual gathering. It’s versatile, colorful, and packed with layers of textures and flavors. This recipe for Best Macaroni Salad takes the traditional macaroni salad and elevates it with fresh, crunchy vegetables, savory cheddar cheese, and a creamy dressing that strikes the perfect balance between tangy, sweet, and rich. Whether you’re serving it as a side dish or enjoying it on its own, this Best Macaroni Salad will become a go-to favorite for any occasion.
Ingredients
- 1 pound elbow macaroni
- 3/4 cup mayonnaise – For a creamy base with a rich texture.
- 1/4 cup sour cream – Adds tanginess and smoothness to the dressing.
- 2 tablespoons Dijon mustard – Provides a slight sharpness and depth of flavor.
- 1 tablespoon apple cider vinegar – Balances the creaminess with a hint of acidity.
- 1 teaspoon granulated sugar – Adds a touch of sweetness to the dressing.
- Salt and pepper to taste – Season to your liking.
- 1 red bell pepper diced – For a sweet, crisp bite.
- 1 green bell pepper diced – Adds a mild flavor and bright color.
- 1/2 red onion finely chopped – Provides a sharp, pungent contrast.
- 1 cup celery diced – Adds crunch and freshness.
- 1/4 cup fresh parsley chopped – Infuses the salad with a bright, herbaceous note.
- 1/2 cup sliced black olives – For a salty savory bite.
- 1/2 cup diced dill pickles – Brings a zesty tangy crunch to the dish.
- 1/2 cup shredded cheddar cheese – Adds a savory cheesy element that complements the creamy dressing.
- Optional: paprika for garnish – A sprinkle of paprika adds color and subtle smokiness.
Instructions
Cook the Macaroni:
- Begin by cooking 1 pound of elbow macaroni according to the package instructions until it reaches an al dente texture. This ensures the pasta has just the right amount of bite and holds its shape well in the salad.
- Once cooked, drain the macaroni and rinse it under cold water to cool it down quickly and prevent further cooking. Set aside to allow excess water to drain off.
Make the Creamy Dressing:
- In a large mixing bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 1 teaspoon granulated sugar. The combination of mayonnaise and sour cream forms the creamy base, while the Dijon mustard and apple cider vinegar add tanginess and complexity. The sugar balances the acidity, giving the dressing a slight sweetness. Season the dressing with salt and pepper to taste.
- Combine the Macaroni with the Dressing:
- Add the cooled elbow macaroni to the bowl with the dressing. Toss gently to ensure that every piece of pasta is coated with the creamy mixture. The dressing should cling to the macaroni without becoming too heavy.
Add the Fresh Ingredients:
- Now it’s time to bring in the crunch and color. Add the diced red and green bell peppers, finely chopped red onion, diced celery, and chopped fresh parsley to the bowl. These vegetables provide a refreshing contrast to the rich, creamy dressing and add bursts of texture.
- Next, fold in the sliced black olives, diced dill pickles, and shredded cheddar cheese. The olives and pickles add a salty, tangy bite, while the cheddar cheese introduces a savory, rich flavor.
Mix and Adjust Seasoning:
- Gently mix all the ingredients together until the vegetables, cheese, and macaroni are evenly distributed and well-coated with the dressing.
- Taste the macaroni salad and adjust the seasoning, adding more salt and pepper if necessary. Depending on your preferences, you can also add more mustard, vinegar, or sugar to suit your taste.
Chill and Garnish:
- Cover the macaroni salad with plastic wrap or transfer it to an airtight container. Refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together and the dressing to absorb into the macaroni for a more cohesive taste.
- Before serving, you can sprinkle the salad with a little paprika for garnish. This adds a pop of color and a subtle hint of smokiness.