This classic Macaroni Salad is a perfect side dish for any gathering. It’s creamy, tangy, and packed with fresh vegetables and herbs, making it a refreshing accompaniment to any main course.
Ingredients
Salad:
1 lb uncooked macaroni pasta
½ cup diced red onion
1 medium red bell pepper, diced
3 short celery ribs, diced
¼ cup diced green onion
2 tbsp minced fresh parsley
1 tbsp minced fresh dill weed
Dressing:
1 cup mayonnaise
½ cup sour cream
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 ½ tbsp brown sugar
1 tsp garlic powder
1 tsp black pepper
1 tsp salt (more or less to taste)
Directions
Cook pasta in salted water according to the package instructions.
Drain the cooked pasta and let it cool until no longer scalding hot.
While the pasta is cooking, dice all the vegetables and herbs. In a separate bowl, whisk together all the dressing ingredients.
In a large mixing bowl, combine the cooked pasta, diced vegetables, and herbs.
Pour the dressing into the bowl with the pasta and mix everything together until the dressing is evenly incorporated.
Cover the bowl with plastic wrap or transfer the salad to a food storage container with a lid. Refrigerate for at least 2 hours before serving.
Prep Time: 20 minutes | Total Time: 2 hours 28 minutes | Servings: 8