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20-minute macaroni salad

🕒 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

  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!

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