Of course! A classic, creamy macaroni salad is a staple for picnics, potlucks, and barbecues. The key to a great one is a perfectly balanced, creamy dressing and a mix of crunchy add-ins.
Here is a foolproof recipe for a Creamy, Dreamy Macaroni Salad that avoids being gloppy or bland.
Classic Creamy Macaroni Salad
This recipe strikes the perfect balance between creamy, tangy, and sweet, with plenty of texture.
Ingredients
For the Salad:
· 1 lb (16 oz) elbow macaroni or salad macaroni
· 1/2 cup finely diced celery (about 2 stalks)
· 1/2 cup finely diced red onion
· 1/3 cup finely diced red bell pepper (for color and sweetness)
· 1/4 cup chopped fresh parsley
· 2 hard-boiled eggs, chopped (optional, but classic)
For the Creamy Dressing:
· 1 1/2 cups mayonnaise (best quality you have)
· 1/4 cup sour cream or plain Greek yogurt (adds tang and lightens it up)
· 2 tablespoons apple cider vinegar or dill pickle brine
· 1 tablespoon Dijon mustard
· 1 1/2 teaspoons sugar
· 1 teaspoon celery seed
· 3/4 teaspoon salt (or to taste)
· 1/2 teaspoon black pepper
· 2-3 tablespoons milk or buttermilk, to thin if needed
Instructions
Step 1: Cook the Pasta Perfectly
- Bring a large pot of well-salted water to a boil. Add the macaroni and cook according to package directions until al dente (firm to the bite). Do not overcook!
- Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process and remove excess starch. This prevents the salad from becoming gummy. Let it drain thoroughly.
Step 2: Make the Dressing
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and well-combined.
Step 3: Combine and Chill
- In a large bowl, combine the cooled, well-drained pasta, celery, red onion, bell pepper, parsley, and hard-boiled eggs (if using).
- Pour the dressing over the pasta mixture. Use a large spatula to gently fold everything together until every piece is coated.
- If the dressing seems too thick, stir in a tablespoon or two of milk until it reaches your desired consistency.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. This is the most important step. It allows the flavors to meld and the pasta to fully absorb the dressing.
Step 4: Serve
- Before serving, give the salad a good stir. Taste and adjust seasoning, adding more salt or pepper if needed. You can also add a little more milk if it has thickened up too much in the fridge.
- Garnish with a sprinkle of paprika or more fresh parsley.
Pro-Tips for the Best Macaroni Salad:
· Salt the Pasta Water: Don’t be shy! The pasta needs to be seasoned from the inside out.
· Rinse the Pasta: This is crucial for a creamy, not sticky, salad. It washes away the surface starch that makes pasta clump together.
· Don’t Skip the Chill Time: The salad will taste good right away, but it will be transcendent after chilling. The flavors need time to get to know each other.
· Customize Your Add-Ins: This is a very adaptable recipe!
· Crunchy: Add 1/2 cup of shredded carrots or chopped dill pickles.
· Protein: Add 1-2 cups of chopped ham, shredded chicken, or flaked tuna to make it a main course.
· Cheesy: Stir in 1/2 cup of shredded cheddar cheese.
· Herby: Add 1 tablespoon of fresh dill.
Troubleshooting:
· Salad is too dry? The pasta absorbed the dressing. Simply whisk together 1/4 cup mayo with a splash of milk and vinegar, then stir it into the salad.
· Salad is too bland? It likely needs more salt and acid. Add a pinch more salt and a teaspoon of vinegar or lemon juice at a time until it tastes right.
This creamy macaroni salad is a guaranteed crowd-pleaser. Enjoy