This traditional Easy Creamy Macaroni Salad is one of my favorite side dishes for a BBQ . . . it’s creamy, full of flavor, and easy to throw together.
Ingredients needed for Easy Creamy Macaroni Salad:
- 2 cups dry elbow macaroni cooked, rinsed and drained
- ⅓ cup diced celery
- ¼ cup minced red onion soaked in cold water for 5 minutes, drained
- 1 Tablespoon minced flat-leaf parsley
- ½ cup diced vine ripened tomato optional
- ½ cup prepared mayonnaise
- ¾ teaspoon dried mustard
- 1½ teaspoons sugar
- 1½ Tablespoons cider vinegar
- 3 Tablespoons sour cream
- ½ teaspoon kosher salt plus more to taste
- Freshly ground black pepper
How to make Easy Creamy Macaroni Salad:
- In a large bowl combine the macaroni, celery, onion, parsley and tomato.
- In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
- Pour the dressing over the salad and stir to combine.
- Season with salt and pepper to taste and serve.
- Store covered in the refrigerator, for up to 3 days.
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Other delicious pasta salad recipes:
- Mom’s Traditional Pasta Salad
- Tortellini Pasta Salad
- Bacon Ranch Pasta Salad
- Grilled Chicken Bow Tie Pasta Salad
- Greek Pasta Salad
- Spaghetti Salad Recipe
- Cowboy Pasta Salad
- BBQ Macaroni Salad
- Tuna Macaroni Salad
Easy Creamy Macaroni Salad Recipe
Ingredients
- 2 cups dry elbow macaroni, cooked, rinsed and drained
- ⅓ cup diced celery
- ¼ cup minced red onion, soaked in cold water for 5 minutes, drained
- 3/4 cup shredded carrots
- 1 Tablespoon minced flat-leaf parsley
- ½ cup diced vine ripened tomato, optional
- ½ cup prepared mayonnaise
- ¾ teaspoon dried mustard
- 1½ teaspoons sugar
- 1½ Tablespoons cider vinegar
- 3 Tablespoons sour cream
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Instructions
- In a large bowl combine the macaroni, celery, onion, carrots, parsley and tomato.
- In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
- Pour the dressing over the salad and stir to combine.
- Season with salt and pepper to taste and serve.
- Store covered in the refrigerator, for up to 3 days.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe from Food Network.
Thanks for sharing.
Hope to see you on my blog:)