A summer party or BBQ wouldn’t be complete without a Macaroni Salad. So, what are you waiting for - grab a spoon and come and cook with me!
My Easy Macaroni Salad recipe is full of all the vegetables you would typically expect from a classic Macaroni Salad - celery, red pepper, carrot and red onion. But, it’s topped off with a lighter and tangier dressing, that is made with mayonnaise, sour cream, vinegar, mustard, garlic and dill. All the ingredients come together organically to create a creamy, tangy and crunchy bite with just a touch of sweetness. It’s so good that it will leave you craving spoonful after spoonful!
This salad is so versatile and easily adaptable. The base recipe can be used to make 3 different salads: a Tuna Macaroni Salad, Chicken Macaroni Salad or a Shrimp Macaroni Salad. Make this Macaroni Salad, or one of the protein-forward versions, for your next summer party, social gathering, BBQ, picnic or simply enjoy it for lunch or dinner during the week!
Serve it with my Mouthwatering Cheeseburger, Tequila Lime Chicken, Fall Off The Bone Ribs and alongside my Summer Salad with Berries and Lemon Poppyseed Dressing, Watermelon Feta Salad or Leafy Greek Salad. Happy cooking and enjoy!
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Serves: 6 - 8
Ingredients:
1 lb or 454g elbow macaroni
2 tsp olive oil
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp white vinegar
2 tsp mustard
2 tsp sugar
1 garlic clove, minced
2 Tbsp fresh dill fronds, finely chopped
1/4 tsp kosher salt
1/4 tsp ground pepper
Pinch of paprika
2 celery stalks, cut in half lengthwise and thinly sliced
1 red pepper, finely chopped
1 medium carrot, grated
1 small red onion, finely chopped
Additional kosher salt, to taste
Instructions:
Bring a large stock pot of salted water to a boil and add the macaroni. Cook the pasta in accordance with package instructions or to your desired level of doneness. Once cooked, drain the pasta, rinse it under cold water and transfer it to a large bowl. Drizzle with olive oil and give it a good mix. Set aside and let it slightly cool.
To another large bowl, add the mayonnaise, sour cream, vinegar, mustard, sugar, garlic, dill fronds, salt, pepper and paprika and whisk until fully incorporated. Then, add the celery, red pepper, carrot, red onion and cooked macaroni and give it a good mix. Transfer the macaroni salad to the refrigerator for at least 1 hour to allow the flavours to meld. Season with additional salt, to taste. Serve and enjoy!
Notes:
Make Ahead Meal: This macaroni salad can be made a day in advance. Simply adjust the seasoning with additional salt, to taste, as the pasta will absorb quite a bit of the dressing overnight.
A Base Recipe and 3 Different Versions: The base recipe can be used to make 3 different salads. If you're looking to incorporate more protein into this dish, then make it a:
Tuna Macaroni Salad - By adding 1 can of flaked tuna to the base recipe.
Chicken Macaroni Salad - By adding 1 cup of cubed or shredded cooked chicken to the base recipe.
Shrimp Macaroni Salad - By adding 1 cup of peeled and cooked shrimp to the base recipe.