Description
Macaroni Salad is the ultimate summer side dish, combining tender macaroni with the crispness of fresh vegetables and the richness of a creamy, tangy dressing. The blend of parsley and dill adds a refreshing herbal touch that elevates every bite. Whether you’re hosting a backyard BBQ or packing a picnic, this salad is a versatile companion to grilled dishes or sandwiches. Made with simple, wholesome ingredients, it’s a recipe that balances ease of preparation with unforgettable taste.
Ingredients
Units
Scale
- 1 lb uncooked macaroni pasta
- 1/2 cup diced red onion
- 1 medium red bell pepper, diced
- 3 short celery ribs, diced
- 1/4 cup diced green onion
- 2 tbsp minced fresh parsley
- 1 tbsp minced fresh dill
For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt (adjust to taste)
Instructions
- Cook the macaroni pasta in salted water according to the package instructions. Once cooked, drain and let it cool.
- While the pasta cools, prepare the dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, brown sugar, garlic powder, black pepper, and salt in a bowl.
- Dice all vegetables and herbs, and set aside.
- In a large mixing bowl, combine the cooled pasta, diced vegetables, and herbs.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Cover the salad and refrigerate for at least 2 hours before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes