Easy Macaroni Salad
This easy macaroni salad recipe makes the perfect creamy salad. This elbow macaroni salad is loaded with diced vegetables, eggs, and a creamy mayo dressing. This is the perfect salad to make in advance as it stores well and just tastes better with time.
Ingredients
- 8 oz elbow macaroni
- 1/2 red pepper cubed
- 1 celery stalk cubed
- 1/2 red onion finely chopped
- 2 hard boiled eggs cubed
dressing -
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1½ Tbsp white vinegar
- 1½ tsp mustard
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 garlic cloves minced
Instructions
- Boil elbow pasta until fully cooked. Drain the pasta, and rinse under cold water to stop the cooking process.
- To a large bowl, add red pepper, celery, red onion, hard boiled eggs, and pasta.
- In a small bowl, whisk together dressing ingredients.
- Add the dressing to the salad and toss together.
- Refrigerate for 2 hours before serving.
- Serve, and enjoy!
Notes
- Make sure to cook the pasta all the way and not just al dente.
- Taste the macaroni salad and adjust the seasoning to your preferences.
- Refrigerate leftovers for up to 3 days.