Savor this easy macaroni salad recipe, featuring noodles, veggies, and a creamy, tangy dressing bursting with flavor. This classic side dish recipe is guaranteed to become a staple at BBQs or potlucks all season long!
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Servings: 10
Ingredients
8ounces uncooked elbow noodles
½cupmayonnaise
¼cupsour cream
3-4Tablespoonswhite vinegar, or cider vinegar
2Tablespoonsgranulated sugar
2Tablespoonssweet pickle relish
1 TablespoonDijon mustard
¼teaspoonKosher salt, plus more to taste
¼ teaspoonground black pepper, plus more to taste
Chopped fresh parsley or dill, optional
1red bell pepper, chopped
½cupfinely chopped celery
¼cupminced red onion
Instructions
Cook the elbow noodles according to package directions. Drain under cold water.
In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, relish, mustard, salt, and pepper. Mix in freshly chopped herbs, if desired.
In a large bowl, add the noodles, bell pepper, celery, and onion. Drizzle the dressing over the top and toss until well combined. Chill until ready to serve.
Notes
Optional add in's:
6 pieces bacon, cooked and crumbled
1/2 cup shredded or cubed cheese
2 hard-boiled eggs, mashed
Add in more veggies, such as grated carrots or peas
Make-ahead: This recipe can easily be made ahead of time. I love to make it the day before and let the flavors marinate together in the fridge overnight. However I do leave out the bacon if chilling overnight. I'll add it in right before serving so that it stays nice and crisp.Keep it Moist: If you're making it ahead of time, I'd recommend making a little more dressing to have on hand. That way, you can add some in the next day before serving. The extra dressing will keep it moist and delicious!Storage: Store in an airtight container in the refrigerator up to 3 days.