Macaroni Salad
An easy Macaroni Salad recipe that's creamy, sweet, and perfectly tangy. A true classic at any BBQ, Potluck, or Thanksgiving celebration.
Servings: 12 servings
Calories: 492kcal
Ingredients
- 1 Lb Macaroni Noodles
- 1 Red Bell Pepper - diced
- 1 Red Onion - diced
- 1 Cup Shredded Carrots
- 1 Cup Frozen Peas - thawed
- 1 Cup Freshly Shredded Cheddar Cheese
Macaroni Salad Dressing
- 2 Cups Mayonnaise
- ½ Cup Sour Cream
- 2 Tbsp. Dijon Mustard
- ¼ Cup Sweet Relish
- 2 Tbsp. Granulated Sugar
- ½ tsp. Kosher Salt
- ½ tsp. Ground Black Pepper
- ½ tsp. Garlic Powder
- ¼ Cup Apple Cider Vinegar
Instructions
- Begin by boiling the macaroni per the package instructions.
- While the pasta is boiling, combine the diced bell pepper, red onions, shredded carrots, and frozen peas in a large glass mixing bowl. Stir to mix them together.
- In a separate mixing bowl, combine all of the other ingredients and whisk to combine thoroughly.
- Strain the noodles and run them under cold water to stop the cooking process.
- As soon as the pasta has cooled, add them to the veggie mixture and gently stir to mix.
- Pour the macaroni salad dressing over the noodles and veggies, stirring to be sure everything is evenly mixed.
- Cover the bowl and refrigerate for at least an hour before serving.
Video
Notes
- Run your macaroni under cold water after boiling to stop the cooking process.
- Boil the pasta to just before al dente. This will keep the pasta firm. Don't worry. Even though you're going to run it under cold water, it's still going to cook a little bit more. But this will create an ideal texture.
- Chilling the Macaroni salad in the refrigerator for at least an hour is essential. This gives it time for all of the flavors to settle and meld. Plus, the colder the salad, the better.
Nutrition
Calories: 492kcal | Carbohydrates: 38g | Protein: 9g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 461mg | Potassium: 223mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2428IU | Vitamin C: 19mg | Calcium: 100mg | Iron: 1mg