Description
This classic Macaroni Salad features tender elbow pasta tossed with a crisp mix of diced celery, red bell pepper, green onions, and grated carrots, all coated in a creamy, tangy dressing made from mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and seasonings. Perfectly chilled, it's an ideal side dish for picnics, barbecues, or casual gatherings, offering a refreshing balance of textures and flavors.
Ingredients
Pasta
- 3 cups elbow pasta (or similar pasta variety, about 13 ounces)
- Salt (for pasta water)
- Salt and pepper (to taste)
Vegetables
- 1-1/2 cups finely diced celery (about 3 large stalks)
- 1 large red bell pepper, finely diced
- 3/4 cup thinly sliced green onions (1 bunch)
- 1-1/2 cups grated carrot (about 3 carrots)
Dressing
- 3/4 cup mayonnaise (such as Best Foods or Hellman’s)
- 3/4 cup sour cream
- 1-1/2 tablespoons apple cider vinegar
- 1 tablespoon plus 1 teaspoon Dijon-style mustard
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1-1/2 teaspoons garlic powder
- 1/8 teaspoon celery seed
- 1 teaspoon salt (adjust to taste)
- 3/4 teaspoon ground black pepper (adjust to taste)
Instructions
- Cook Macaroni: Bring a large pot of water to a boil. Once boiling, add salt—approximately 1 tablespoon for every 4 quarts of water—to season the pasta water. Add the elbow pasta and cook according to the package directions, using the shortest recommended cooking time for al dente texture. Once cooked, drain the pasta and transfer it to a large bowl to cool. Toss the pasta occasionally as it cools to prevent clumping.
- Prepare Vegetables: While the pasta cooks and cools, finely dice the celery, red bell pepper, and green onions. Peel and grate the carrots using the large holes of a grater to create a coarse texture.
- Make Dressing: In a separate bowl, combine mayonnaise, sour cream, apple cider vinegar, Dijon mustard, granulated sugar, garlic powder, celery seed, salt, and black pepper. Whisk together thoroughly until the dressing is smooth and well combined. Adjust seasoning to taste.
- Assemble Salad: Once the pasta has cooled completely, add the diced celery, bell pepper, green onions, and grated carrots to the bowl with the pasta. Pour the prepared dressing over all the ingredients and toss gently but thoroughly to coat evenly.
- Adjust Seasoning: Taste the salad and adjust the seasoning as necessary. Add additional salt, sugar, vinegar, or mayonnaise in small increments to balance the flavors until the desired taste is achieved.
- Chill: Cover the macaroni salad and refrigerate for at least 20 to 30 minutes to allow the flavors to meld. Before serving, bring the salad to room temperature by tossing it again to refresh its texture. The salad keeps well for the next couple of days; just toss before serving to maintain freshness.
Notes
- Use the shortest cooking time on the pasta package to ensure the pasta remains slightly firm and doesn't become mushy in the salad.
- For best results, chill the salad after assembling to allow the flavors to develop and the dressing to thicken slightly.
- The salad can be made a day ahead, making it ideal for meal prepping or entertaining.
- If you prefer, substitute mayonnaise with a lighter version for a lower-fat alternative.
- Celery seed adds a subtle earthy flavor; omit if unavailable but it enhances the traditional taste.
