Prep Time

• Prep: 20 minutes
• Cook: 10 minutes
• Chill: 1 hour
• Total: 1 hour 30 minutes

Servings

6–8 servings

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Ingredients

For the Salad

• 3 cups elbow macaroni (uncooked)
• 4 large eggs
• 1 cup celery, finely diced
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely diced
• ¼ cup shredded carrot (optional)
• 2 tablespoons chopped fresh parsley

For the Creamy Dressing

• 1 cup mayonnaise
• 2 tablespoons sour cream or plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar (optional)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook macaroni until just al dente.
• Drain and rinse under cold water.
• Let cool completely.

Step 2: Cook the Eggs

• Place eggs in a saucepan.
• Cover with cold water.
• Bring to a boil.
• Turn off heat and cover for 10–12 minutes.
• Transfer to ice water.
• Peel and chop.

Step 3: Make the Dressing

Whisk together:

• Mayonnaise
• Sour cream
• Dijon mustard
• Vinegar
• Sugar
• Garlic powder
• Onion powder
• Paprika
• Salt
• Pepper

Mix until smooth.

Step 4: Assemble

In a large bowl combine:

• Cooked macaroni
• Chopped eggs
• Celery
• Bell pepper
• Onion
• Carrot
• Parsley

Pour dressing over everything and gently fold until evenly coated.

Step 5: Chill

Cover and refrigerate for at least 1 hour before serving.

Garnish with:

• Paprika
• Fresh parsley
• Sliced boiled eggs

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Tips for Success

• Don’t overcook the pasta.
• Rinse pasta to cool quickly.
• Chill before serving for the best flavor.
• Taste again before serving and adjust salt if needed.
• Add a splash of milk if the salad thickens after refrigeration.

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Optional Add-Ins

• Diced pickles or relish
• Green onions
• Sweet corn
• Crispy bacon
• Cheddar cheese cubes
• Chopped ham
• Peas
• Dill
• Chives

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Storage

• Refrigerate in an airtight container for up to 3–4 days.
• Do not leave at room temperature for more than 2 hours (1 hour if it’s very hot).
• Freezing is not recommended, as the dressing can separate.

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Nutrition Information (Approximate Per Serving)

• Calories: 360
• Protein: 10 g
• Carbohydrates: 28 g
• Fat: 23 g
• Saturated Fat: 5 g
• Cholesterol: 125 mg
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 420 mg

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Nut Information

This recipe contains:

• ❌ Peanuts: No
• ❌ Tree Nuts: No

Always check packaged ingredients (especially mayonnaise, mustard, and seasonings) if cooking for someone with severe nut allergies, as manufacturing facilities may process nuts.

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Frequently Asked Questions (Q&S)

Q: Can I make this ahead of time?
A: Yes. It’s even better after chilling for several hours or overnight.

Q: Can I use another pasta shape?
A: Yes. Shells, rotini, ditalini, or small penne work well.

Q: Can I make it lighter?
A: Replace half the mayonnaise with plain Greek yogurt.

Q: How do I keep the salad creamy?
A: Stir in 1–2 tablespoons of mayonnaise or a splash of milk before serving if it has thickened.

Q: Can I add chicken or tuna?
A: Absolutely. Shredded chicken or canned tuna turns it into a hearty main dish.

Q: Is this recipe vegetarian?
A: Yes, as long as the mayonnaise used is vegetarian-friendly.

Q: Can I make it gluten-free?
A: Yes. Use your favorite gluten-free pasta and ensure all other ingredients are certified gluten-free.

Q: What pairs well with macaroni salad?
A: Grilled chicken, burgers, BBQ ribs, fried chicken, sandwiches, hot dogs, grilled fish, or fresh fruit.

Q: Can I prepare it the night before?
A: Yes. Store it covered in the refrigerator and give it a gentle stir before serving.

Q: Why rinse the pasta?
A: Rinsing cools the pasta quickly and helps prevent it from sticking together, making it ideal for cold salads.