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–+ servings
Tangy and Creamy Macaroni Salad

Tangy and Creamy Macaroni Salad: The Ultimate Summer Side

This Tangy and Creamy Macaroni Salad is a delightfully easy summer side that pairs perfectly with grilled foods.
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Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 cups
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup mayonnaise for a lighter version, try Greek yogurt
  • ½ cup sour cream plain yogurt works as a substitute
  • ¼ cup whole milk switch to dairy-free milk for non-dairy needs
  • 2 tablespoons Dijon mustard yellow mustard can be used for milder taste
  • 2 tablespoons fresh lemon juice white vinegar can replace it if needed
  • a few dashes hot sauce omit for a milder salad
  • 1 tablespoon Worcestershire sauce soy sauce is a great alternative
  • ½ teaspoon garlic powder fresh minced garlic can be substituted
For the Pasta and Veggies
  • 8 ounces elbow macaroni consider gluten-free pasta for variation
  • 2 tablespoons apple cider vinegar white wine vinegar works as a substitute
  • 1 cup chopped celery fresh, crisp celery yields the best texture
  • ½ cup finely chopped shallots red onion can also be a great alternative
  • ¼ cup sliced scallions chives make an excellent substitute
  • to taste kosher salt adjust according to your taste
  • to taste freshly ground black pepper adjust according to your taste

Equipment

  • Medium Bowl
  • pot
  • Colander
  • spatula
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together mayonnaise, sour cream, whole milk, Dijon mustard, fresh lemon juice, hot sauce, Worcestershire sauce, and garlic powder until smooth.
  2. Bring a large pot of salted water to a boil. Add elbow macaroni, cooking for about 15 minutes until very tender. Stir occasionally, then drain.
  3. While the pasta is warm, drizzle apple cider vinegar over it and stir gently to ensure even distribution.
  4. Let the pasta cool for about 10 minutes.
  5. Pour the prepared dressing over the cooled pasta and mix thoroughly.
  6. Gently fold in chopped celery, finely chopped shallots, and sliced scallions. Season with salt and pepper to taste.
  7. Cover the bowl or transfer to an airtight container. Refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 450mgPotassium: 290mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Allowing the salad to chill not only blends flavors but also improves texture, ensuring a refreshing dish.

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