Description
This Macaroni Pasta Salad is the perfect summer BBQ side! With tender pasta, fresh veggies, and a creamy dressing, it’s quick, easy, and pairs perfectly with anything off the grill.
Ingredients
- 8 oz elbow macaroni (about 2 cups dry)
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon granulated sugar
- Salt and black pepper, to taste
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1/2 cup shredded carrot
- 1/2 cup diced red onion
- 1/3 cup chopped dill pickles or relish (optional)
- 2 tablespoons chopped fresh parsley or dill (optional, for garnish)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until just al dente. Drain and rinse under cold water to cool.
- Make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, mustard, sugar, salt, and pepper until smooth.
- Add the cooled macaroni to a large bowl. Add the celery, red bell pepper, carrot, red onion, and pickles (if using).
- Pour the dressing over the pasta and vegetables. Toss to coat everything evenly.
- Cover and refrigerate for at least 1 hour to let the flavors meld. Stir again before serving. Sprinkle with chopped herbs if desired.
Notes
You may not need to use all of the dressing. Add half of it first, taste, and add more as needed.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop & Oven
- Cuisine: American