Macaroni Salad Recipe

I’ve been messing around in the kitchen and decided to give my old macaroni salad a cool twist by mixing in creamy mayo, tangy apple cider vinegar, and all these fresh veggies, and it’s quickly become my go-to dish for those chill afternoons.

I love making my macaroni salad recipe because the elbow macaroni provides important carbs while the mayo and sour cream add necessary fats. The red bell pepper, celery, red onion and pickle relish pack vitamins and antioxidants.

I think apple cider vinegar and sugar create a tangy balanced taste.

Ingredients

• Elbow macaroni is full of carbohydrates that give you energy and help fill you up.
• Creamy mayo adds richness and a smooth, hearty flavor to every bite.
• Tangy sour cream contributes creaminess and a light, refreshing tang that works great.
• Sweet and sour dill pickle relish infuses zesty crunch and a vibrant kick.
• Crisp red bell pepper supplies vitamin C, crunch, and a subtle sweetness.
• Finely chopped celery brings fiber, freshness, and a lightly crunchy texture.
• Diced red onion offers sharp flavor, antioxidants, and a slight bite.
• Apple cider vinegar gives a tangy note that brightens and balances flavors.
• A pinch of sugar subtly boosts sweetness and helps balance the tangy flavors.

Ingredient Quantities

• 1 lb elbow macaroni (uncooked)
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup dill pickle relish
• 1/2 cup finely chopped celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

How to Make this

1. Start by bring a large pot of salted water to a boil and add the elbow macaroni.

2. Cook the pasta according to the package instruction until al dente then drain and rinse with cold water to stop the cooking process.

3. In a big bowl, mix together the mayonnaise, sour cream, apple cider vinegar and sugar until well-blended.

4. Stir in the dill pickle relish, finely chopped celery, diced red bell pepper and diced red onion.

5. Season the mixture with a pinch of salt and a bit of pepper, then mix well.

6. Add the cooled macaroni to the bowl with the dressing and gently toss until all the pasta is coated evenly.

7. Taste the salad and adjust the salt or pepper if needed.

8. Cover the bowl and chill the salad in the refrigerator for at least one hour before serving.

9. Give the salad a quick stir before serving so the flavors are well-mixed.

10. Serve the macaroni salad chilled and enjoy!

Equipment Needed

1. Large pot for boiling lots of salted water
2. Colander to drain and rinse the pasta
3. Large mixing bowl to combine all the ingredients
4. Measuring cups and spoons for accuracy
5. Spoon or spatula for stirring and mixing the salad
6. Knife and cutting board for dicing the bell pepper and red onion
7. Refrigerator for chilling the salad before serving

FAQ

• Q: Can i make macaroni salad ahead of time?
  A: Yeah, you can make it ahead. It actually tastes better if you let it chill in the fridge for a few hours or even overnight.
• Q: Do i need to rinse the pasta after boiling?
  A: Yup, it helps cool it down fast and stops it from getting mushy by rinsing it under cold water.
• Q: Can i use greek yogurt instead of sour cream?
  A: Sure thing, swapping in greek yogurt is fine. It gives the salad a tangier kick, though it might taste a little different.
• Q: What if i dont have diced red bell pepper?
  A: You can leave it out or substitute it with another crunchy veggie you got, like a green pepper or even cucumber.
• Q: How do i adjust the seasoning?
  A: Just taste it and add a bit more salt and pepper if needed. It’s all about getting it to your liking.

Macaroni Salad Recipe Substitutions and Variations

• Mayonnaise: You can swap it out for plain Greek yogurt for a creamier and lighter version. It tastes great and still keeps that rich texture.
• Sour Cream: If you’re out of sour cream, try using extra Greek yogurt or even mix in a little lemon juice to keep that tangy kick.
• Dill Pickle Relish: Chopped dill pickles are a good substitute, or if you like things sweeter, you can use a bit of sweet pickle relish instead.
• Apple Cider Vinegar: When you dont have apple cider vinegar on hand, lemon juice can work in a pinch to add the needed acidity.
• Elbow Macaroni: In case you dont have elbow macaroni, you can substitute it with small shell pasta or even penne, which makes for a fun twist on the salad.

Pro Tips

Here’s the recipe with some real-life hints and a few pro tips you might like:

1. First, boil a large pot of salted water and toss in your 1 lb of elbow macaroni. Let it cook till it’s al dente according to the package directions. Once it’s done, drain the macaroni and rinse with cold water to stop the cooking process. (Pro Tip: Rinsing the pasta helps it cool faster and stops it from becoming mushy.)

2. In a big bowl, blend together the 3/4 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon apple cider vinegar, and 1 teaspoon sugar. Mix em up real well until the dressing is smooth. (Pro Tip: Stirring the dressing really well ensures every bite of macaroni gets that tangy flavor.)

3. Next, add 1/4 cup dill pickle relish, 1/2 cup finely chopped celery, 1/2 cup diced red bell pepper, and 1/2 cup diced red onion into the bowl. Season with a pinch of salt and a few cracks of pepper. Give it another good stir so everything is well combined. (Pro Tip: Try letting the veggies sit in the dressing for a few minutes so they absorb the flavor better.)

4. Toss in the cooled macaroni into the bowl with your dressing mixture. Gently stir till every piece of pasta is nicely coated. Taste the salad and adjust the salt and pepper if needed. (Pro Tip: If you can prepare this a day ahead and let it chill, it allows the flavors to mix really nicely.)

5. Finally, cover the bowl and pop it in the fridge for at least one hour before serving. Give it a quick stir again before serving to mix everything up. Enjoy your cool salad!

(Additional Pro Tip: If you like a little kick, you can add a pinch of paprika or a dash of hot sauce whenever you mix the dressing. It really livens up the flavor without being overpowering.)