Description
Experience the delightful flavors of this classic Macaroni Salad, a must-have for summer gatherings, potlucks, and family barbecues. This creamy dish features perfectly cooked pasta, crunchy vegetables, and a luscious dressing that tantalizes the taste buds while being easy to prepare. In just over an hour, you can whip up a versatile salad that allows for personal touches—whether you prefer a bit of crunch from fresh veggies or an added protein boost. Chilling the salad enhances its flavor, making it even more enjoyable when served cold. Dive into this refreshing dish that’s sure to be a crowd-pleaser at any occasion!
Ingredients
- 12 ounces dry Cavatappi or elbow noodles
- 2 cups mayonnaise
- ½ cup sour cream
- 1 tablespoon spicy brown mustard
- 2 tablespoons cider vinegar
- ¼ cup finely diced celery
- ¼ cup finely diced sweet onion
- ¼ cup diced dill pickles (drained)
- ½ red bell pepper (diced)
- 3 hard-boiled eggs (chopped)
Instructions
- Cook the pasta in boiling salted water until al dente; drain without rinsing.
- In a large mixing bowl, combine mayonnaise, sour cream, mustard, cider vinegar, celery, onion, pickles, bell pepper, and seasonings.
- Mix in the hot drained pasta and chopped hard-boiled eggs until well combined.
- Chill the salad in the refrigerator for one hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Customize your macaroni salad by adding other vegetables like carrots or peas or proteins such as shredded chicken or turkey. For enhanced creaminess, consider using Greek yogurt in place of some mayonnaise.