A creamy, nostalgic side dish packed with tender pasta, crunchy vegetables, and a rich, tangy dressing. Perfect for cookouts, picnics, potlucks — or just a big bowl to keep in your fridge for quick meals.
Ingredients:
For the Salad:
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250g (about 8 oz) elbow macaroni
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½ cup red bell pepper, diced
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½ cup green bell pepper, diced
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¼ cup celery, finely diced
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¼ cup red onion, finely diced (optional for a little bite)
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2 tablespoons fresh parsley, chopped (plus extra for garnish)
For the Dressing:
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¾ cup mayonnaise (full-fat for best texture)
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2 tablespoons sour cream (optional, for extra creaminess)
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1 tablespoon Dijon mustard
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1 tablespoon apple cider vinegar (or white vinegar)
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1 teaspoon sugar
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½ teaspoon salt
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¼ teaspoon ground black pepper (plus more for topping)
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¼ teaspoon garlic powder
Equipment:
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Large pot for boiling pasta
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Mixing bowls
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Whisk
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Sharp knife and cutting board
Instructions:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the elbow macaroni according to the package directions until al dente (firm but tender).
Drain and immediately rinse under cold water to stop the cooking and cool down the pasta. Shake off excess water thoroughly.
Set the pasta aside in a large mixing bowl.
Step 2: Prepare the Vegetables
While the pasta cools:
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Dice the red and green bell peppers into small, bite-sized pieces.
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Finely dice the celery and red onion (if using).
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Chop the fresh parsley.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and garlic powder.
Whisk until completely smooth and creamy.
Taste the dressing — it should be tangy, slightly sweet, and well-balanced. Adjust seasoning if needed.
Step 4: Assemble the Salad
In the large bowl with the pasta, add:
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The diced red and green bell peppers
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Celery
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Red onion (if using)
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Fresh parsley
Pour the creamy dressing over the pasta and vegetables.
Using a large spoon or spatula, fold everything together gently until evenly coated. Be careful not to break up the pasta.
Step 5: Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to 1 hour before serving.
This allows the flavors to meld and the salad to firm up a bit.
When ready to serve, give it a good stir. Garnish with extra parsley and a few grinds of black pepper over the top for a fresh, bold finish.
Additional Notes:
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Make it lighter: Use half Greek yogurt and half mayonnaise for the dressing.
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Add-ins: Try adding diced pickles, shredded carrots, cooked peas, or even chopped hard-boiled eggs for more texture.
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Storage: Keep refrigerated in an airtight container for up to 4 days. Stir before serving as the dressing may settle a bit.
Final Thoughts:
This creamy macaroni salad hits all the right notes — soft pasta, crunchy vegetables, and a dressing that clings to every bite without feeling heavy. It’s simple, satisfying, and a must-have at any gathering or family meal.