
🕒 Total Time: 20 minutes
Servings: 6–8
✅ Ingredients
- 2 cups elbow macaroni (uncooked)
- 1/2 cup mayonnaise
- 2 tbsp sour cream (optional for extra creaminess)
- 1 tbsp yellow mustard (or Dijon for a twist)
- 1 tsp apple cider vinegar (or lemon juice)
- 1/2 tsp sugar (balances the flavors)
- Salt & black pepper, to taste
- 1/4 cup finely diced red onion
- 1/4 cup diced celery
- 1/4 cup diced red or green bell pepper
- 1/4 cup shredded carrot (optional)
- 2 hard-boiled eggs, chopped (optional)
- 2 tbsp sweet pickle relish (optional for tang)
👩🍳 Instructions
- Cook Pasta:
Bring a pot of salted water to a boil. Cook macaroni according to package directions (about 7–8 minutes). Drain and rinse under cold water to cool quickly. Let it drain well. - Make the Dressing:
In a large mixing bowl, whisk together:- Mayonnaise
- Sour cream (if using)
- Mustard
- Vinegar or lemon juice
- Sugar
- Salt and pepper
- Mix Salad:
Add the cooled macaroni to the bowl. Toss to coat evenly with the dressing. - Add Veggies & Extras:
Stir in onion, celery, bell pepper, carrots, eggs, and relish (if using). Mix well. - Taste & Adjust:
Taste and adjust seasoning with more salt, pepper, or vinegar if needed. - Chill (Optional):
If you have a few minutes, pop it in the fridge for 10–15 minutes. But it’s ready to serve immediately if you’re short on time!