20-minute macaroni salad

🕒 Total Time: 20 minutes

Servings: 6–8

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✅ 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)

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👩‍🍳 Instructions

1. 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.
2. Make the Dressing:
   In a large mixing bowl, whisk together:
   • Mayonnaise
   • Sour cream (if using)
   • Mustard
   • Vinegar or lemon juice
   • Sugar
   • Salt and pepper
3. Mix Salad:
   Add the cooled macaroni to the bowl. Toss to coat evenly with the dressing.
4. Add Veggies & Extras:
   Stir in onion, celery, bell pepper, carrots, eggs, and relish (if using). Mix well.
5. Taste & Adjust:
   Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
6. 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!