Creamy Macaroni Salad Summer Picnic Hit
This creamy macaroni salad is a nostalgic summer classic, perfected with a tangy, well-balanced dressing and a satisfying crunch from fresh vegetables. It's the ultimate make-ahead side dish for picnics, barbecues, and potlucks, guaranteed to earn you the title of picnic hero.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Rubber spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Plastic wrap or lid for bowl
Ingredients
- 1 cup good-quality mayonnaise like Hellmann's or Duke's
- ½ cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 ½ cups diced celery about 3-4 stalks
- 1 cup diced red bell pepper about 1 medium pepper
- ½ cup finely diced red onion
- Salt to taste
- Freshly ground black pepper to taste
- 2 hard-boiled eggs, chopped optional
- 1-2 tablespoons milk for loosening the salad before serving, if needed
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, but aim for 1-2 minutes past al dente, until fully tender.
- Drain the pasta in a colander and rinse thoroughly with cold water until completely cool. Shake the colander well to remove as much water as possible.
- While the pasta cools, make the dressing. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sweet pickle relish, and Dijon mustard until smooth. Season generously with salt and pepper.
- Add the completely cooled and drained pasta to the bowl with the dressing. Add the diced celery, red bell pepper, and red onion. If using, add the chopped hard-boiled eggs.
- Use a large rubber spatula to gently fold everything together until every piece of pasta is evenly coated. Be careful not to mash the pasta.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, but preferably 4 hours or overnight.
- Before serving, give the salad a good stir. If it seems dry, add 1-2 tablespoons of milk or extra mayonnaise to loosen it up.
- Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Transfer to a serving bowl and garnish with a sprinkle of paprika or fresh chives.
Notes
For the best texture, cook the pasta just past al dente so it stays tender after chilling. Soak the diced red onion in cold water for 10 minutes to mellow its bite. The salad needs at least 2 hours of chilling time for the flavors to meld properly. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a lighter version, substitute half the mayonnaise with plain Greek yogurt. Add 4-5 slices of crispy crumbled bacon, fresh herbs like dill or chives, or ½ cup of cubed sharp cheddar cheese for variation.