I have always been a fan side dishes at family gatherings and pot luck dinners, whether it be Jell-o salads, veggie salads, or pasta salads. I think it’s a necessity for every family to have a signature dish for backyard BBQs and church potlucks — especially if it’s an easy side that won’t heat up the kitchen in summer. If you’re on the lookout for your own signature dish, this creamy macaroni salad could just fit that bill.
It’s as tasty as it is simple. While the noodles are boiling, simply dice the pepper and celery and mix up the ingredients for the dressing. Easy peasy!
I did kick up the creaminess in this recipe because that’s how I prefer it. I also prefer mine to be really cold, so refrigerate it at least 2 hours. Overnight is even better, if possible. Keep in mind, the pasta will absorb quite a bit of dressing as it sits, but if you like a creamy macaroni salad, this would definitely be one to try.
What’s your favorite summertime salad?
- 1 lb regular elbow macaroni (small size)
- 1 large red bell pepper, diced
- 6 stalks celery, diced
- 1½ cups mayonnaise
- 1 cup sour cream
- 6 Tbsp (1/4 cup + 2 Tbsp) apple cider vinegar
- ¼ cup granulated sugar
- 4 tsp ground mustard
- 1½ tsp celery seeds
- 2-3 pinches of Kosher salt
- pepper to taste
- Cook the macaroni noodles according to the package directions, 8-10 minutes or until al dente.
- Meanwhile, chop the red pepper and celery and add to a large bowl.
- In a small bowl, prepare the dressing by whisking together the mayo, sour cream, apple cider vinegar, sugar, ground mustard, celery seeds, salt and pepper. Whisk until smooth and slightly thickened.
- Drain the pasta and rinse under cold water to cool. Add drained pasta to the pepper and celery and pour the dressing over the noodle mixture and stir to combine.
- Cover and refrigerate at least two hours, prior to serving. May be made a day or two ahead of time, but the noodles will absorb more of the dressing and won't be as creamy.
Recipe adapted from My Kitchen Addiction.