Classic Macaroni Salad: A Creamy Side Dish Packed With Crisp Fresh Vegetables

This Classic Macaroni Salad: A Creamy Side Dish Packed With Crisp Fresh Vegetables is a picnic and cookout staple that balances tender elbow pasta with a tangy, velvety dressing and plenty of crunch.

• Prep time: 15 minutes

• Cook time: 8 minutes

• Chill time: 2 hours

• Servings: 8

Ingredients

• 8 oz (about 2 cups) uncooked elbow macaroni

• 2 medium ribs celery, finely diced

• 1 medium carrot, peeled and finely diced

• 1/2 small red onion, finely diced

• 1 cup mayonnaise

• 2 tbsp sour cream or plain Greek yogurt

• 1 tbsp apple cider vinegar

• 1 tbsp yellow or Dijon mustard

• 1 tbsp granulated sugar

• 1/2 tsp garlic powder

• Salt and freshly cracked black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until tender, about 8 to 9 minutes (go slightly past al dente so the noodles remain tender once cold). Drain well and rinse thoroughly under cold water to stop the cooking and wash away excess surface starches. Shake dry.

2. Whisk the dressing: In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, mustard, sugar, garlic powder, salt, and black pepper until smooth.

3. Combine: Add the cooled, well-drained macaroni, celery, carrots, and red onion to the dressing. Fold everything together with a silicone spatula until the pasta and vegetables are evenly coated.

4. Chill: Cover tightly and refrigerate for at least 2 hours before serving. The pasta absorbs the seasonings as it rests.

5. Finish and serve: Give the salad a gentle stir before serving; if the noodles absorbed too much dressing, loosen it with a splash of milk or extra mayonnaise. Garnish with cracked black pepper and freshly chopped parsley.