Go Back Email Link
+ servings
Macaroni salad in a glass bowl.
Print Recipe
4.80 from 5 votes

Macaroni Salad Recipe

This macaroni salad with crisp vegetables and a creamy, tangy mayo-based dressing is perfect for any get-together or bbq!
Prep Time10 minutes
Cook Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: elbow, macaroni, pasta, salad
Servings: 8
Calories: 443kcal
Author: Leigh Harris

Ingredients

Salad Ingredients

  • 1 lb Elbow pasta, uncooked
  • 1 tbsp Apple cider vinegar
  • 1 medium Red bell pepper, diced
  • 1/2 cup Red onion, diced
  • 3 medium Celery ribs, diced
  • 1/3 cup Fresh parsley, minced

Dressing Ingredients

  • 1 cup Mayonnaise (not Miracle Whip)
  • 1/2 cup Sour cream
  • 1 tbsp Dijon mustard
  • 2 tbsp Apple cider vinegar
  • 1 tsp Garlic powder
  • 2 tsp Granulated sugar
  • 1 tsp Fresh ground black pepper more or less to taste
  • 1 tsp Kosher salt more or less to taste

Instructions

  • Cook the pasta according to the package instructions to al dente. Be sure to salt the water.
    1 lb Elbow pasta, uncooked
  • Drain the cooked pasta and rinse lightly in cool water. Place the cooked macaroni in a large bowl and immediately pour 1 tablespoon of apple cider vinegar over and stir. Set aside to cool.
    1 tbsp Apple cider vinegar
  • While the pasta is cooling, in a small bowl mix together the dressing ingredients and set aside for the flavors to start combining.
    1 medium Red bell pepper, diced, 1/2 cup Red onion, diced, 3 medium Celery ribs, diced, 1/3 cup Fresh parsley, minced, 1 cup Mayonnaise, 1/2 cup Sour cream, 1 tbsp Dijon mustard, 2 tbsp Apple cider vinegar, 1 tsp Garlic powder, 2 tsp Granulated sugar, 1 tsp Fresh ground black pepper, 1 tsp Kosher salt
  • Once the pasta is completely cooled add the vegetables and parsley to the bowl. Pour the dressing over and stir to evenly coat and combine. Add additional salt and pepper to taste if needed.
  • Cover and refrigerate for at least two hours before serving for all the flavors to combine.

Notes

To store leftover macaroni salad, keep the macaroni salad in the refrigerator in an airtight container.
Macaroni salad can last up to five days in the refrigerator if stored correctly. However, it's best to consume it within three days for optimal freshness and flavor.
Before serving, give the macaroni salad a good stir or toss to redistribute the dressing, and make sure all the ingredients are coated evenly.
Macaroni salad doesn't freeze well due to the creamy dressing, and the texture of the pasta can change significantly after being frozen and thawed.
By following these guidelines, you can safely store leftover macaroni salad and enjoy it for up to five days after making it.

Nutrition

Calories: 443kcal | Carbohydrates: 46g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 509mg | Potassium: 231mg | Fiber: 3g | Sugar: 4g | Vitamin A: 794IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 1mg