Best Macaroni Salad Recipe with Mayo
This classic elbow macaroni pasta salad side dish combines tender pasta, a quick homemade creamy dressing, and fresh, crunchy veggies.
Servings: 10
Calories: 352kcal
Ingredients
- 1 pound elbow macaroni, cooked
- 2 stalks celery, finely chopped
- 1 red pepper, diced
- 1 cup carrots, shredded
- 1 cup mayonnaise
- ¼ cup sour cream
- 1½ tablespoons sugar
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons Dijon mustard
- 2 green onions, chopped
- 1 tablespoon parsley, chopped
Instructions
- In a large bowl toss cooked macaroni with celery, red pepper, and carrots.
- In a small bowl, whisk together mayo, sour cream, sugar, vinegar, mustard, green onions, and parsley.
- Pour over macaroni and toss to coat. Refrigerate until serving.
Video
Notes
- If you decide to include bacon, I suggest cutting it into bite-sized pieces before you fry it. That way it’s ready to be tossed into the salad without further messy crumbling.
- Avoid using butter in place of the olive oil to toss the pasta because it will clump when it becomes cold and that changes the salad’s taste.
- The flavors meld better if the add-ins are in small pieces or chunks. For example, halve cherry tomatoes, dice the celery, and cube the ham.
Nutrition
Calories: 352kcal | Carbohydrates: 38g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 192mg | Potassium: 214mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2656IU | Vitamin C: 17mg | Calcium: 30mg | Iron: 1mg