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Homemade Creamy Macaroni Salad

A delightful and comforting dish featuring tender elbow macaroni mixed with a creamy dressing and fresh vegetables, making it a perfect side for gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni
  • 1 cup mayonnaise
  • 1/2 cup sour cream You can substitute with Greek yogurt for a tangy twist.
  • 1 tablespoon mustard
  • 1/2 cup celery, diced Add just before serving for extra crunch.
  • 1/2 cup red onion, diced
  • 1/4 cup sweet pickles, chopped Dill pickles can be used for a sharper flavor.
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the macaroni in a colander and rinse it under cold water to stop the cooking process. Let it cool for about 10-15 minutes.
Preparing the Dressing
  1. In a large mixing bowl, combine mayonnaise, sour cream, and mustard. Stir until well mixed. Add salt and pepper to taste.
Mixing the Salad
  1. To the dressing, add the diced celery, diced red onion, and chopped sweet pickles. Stir to combine.
  2. Fold the cooled macaroni into the dressing mixture until well-coated.
Chilling and Serving
  1. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for the best flavor.
  2. Serve chilled as a side dish or light meal.

Notes

For storage, keep in an airtight container in the refrigerator for up to 3-5 days. If it seems dry after refrigerating, stir in a splash of extra mayo or sour cream before serving.