A chilled, creamy macaroni salad featuring tender pasta, crisp vegetables, and a tangy dressing, ideal for picnics, barbecues, and family meals.
Ingredients
Scale
2 cups elbow macaroni
1 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 tablespoon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar or honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup celery, chopped
1/3 cup red onion, diced
1/2 cup red bell pepper, diced
1/4 cup shredded carrot
2 hard-boiled eggs, chopped
2 tablespoons parsley, chopped
Instructions
- Cook pasta in salted boiling water until al dente.
- Drain, rinse under cold water, and cool.
- Mix mayonnaise, yogurt, mustard, vinegar, sugar, salt, and pepper.
- Add cooled pasta and coat thoroughly.
- Fold in vegetables, eggs, and parsley.
- Refrigerate for at least 1 hour.
- Stir and adjust consistency if needed.