Macaroni Salad
A delicious macaroni salad perfect for summer BBQs, featuring a creamy dressing and a mix of fresh vegetables.
Ingredients
Pasta and Vegetables
- 3 cups elbow macaroni Cook until al dente
- 0.5 cups red bell pepper, finely chopped
- 0.5 cups green bell pepper, finely chopped
- 0.5 cups red onion, finely chopped
- 0.5 cups celery, diced
- 0.25 cups dill pickles, diced Optional for personality
- 0.25 cups green onions, sliced
Dressing
- 0.5 cups mayonnaise
- 0.5 cups sour cream Can swap with Greek yogurt
- 1 tablespoon Dijon mustard For tang
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- to taste salt and pepper
Cheese
- 0.5 cups shredded cheddar cheese Can use any melty cheese
Instructions
Preparation
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk together until well blended.
- Add the finely chopped red and green bell peppers, red onion, celery, and dill pickles to the dressing mixture. Stir to combine.
- Incorporate the cooled macaroni into the mixture and mix until evenly coated.
- Fold in the shredded cheddar cheese, green onions, garlic powder, and smoked paprika. Mix gently to distribute.
- Season with salt and pepper to taste, adjusting to your preference.
- Cover and refrigerate the macaroni salad for at least 1 hour to allow flavors to meld together.
- Give it a final stir before serving.
Notes
This macaroni salad is better if made ahead of time and kept in the fridge for 3-4 days. Adjust flavors after refrigeration if needed.