Description
A refreshing and creamy macaroni salad featuring elbow macaroni, fresh cherry tomatoes, bell peppers, and crisp vegetables, all tossed in a tangy mayonnaise and sour cream dressing. Perfect for summer gatherings and potlucks.
Ingredients
Scale
Pasta
- 0.5 lb uncooked elbow macaroni
Vegetables
- 1 cup cherry tomatoes, halved and deseeded
- 1 red bell pepper, diced
- 0.25 cup green onions, thinly sliced
- 1 stalk celery, sliced
- 1 cup cucumber, diced and seeded
- 2 Tablespoons red onion, finely chopped
Dressing
- 0.5 cup mayonnaise
- 0.33 cup sour cream
- 0.5 Tablespoon Dijon mustard
- 1 Tablespoon sugar
- Salt and pepper to taste
Instructions
- Prepare the dressing: In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, sugar, salt, and pepper until smooth and creamy. Refrigerate for 15-20 minutes to allow the flavors to meld.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 8-10 minutes, until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the macaroni.
- Combine salad ingredients: In a spacious mixing bowl, add the cooled macaroni along with halved cherry tomatoes, diced red bell pepper, sliced green onions, celery, cucumber, and finely chopped red onion. Pour the chilled dressing over the salad and gently stir until all ingredients are evenly coated.
- Chill the salad: Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, give the salad a good stir to redistribute the dressing evenly.
Notes
- For best texture, be sure to rinse the cooked macaroni under cold water promptly after draining.
- Adjust the sugar, salt, and pepper in the dressing to suit your taste preferences.
- Seeding the cucumber helps prevent the salad from becoming watery.
- This salad can be made a day ahead and kept refrigerated for enhanced flavor.
- Opt for light mayonnaise or Greek yogurt to create a lighter dressing option.
