Classic Macaroni Salad
This macaroni salad is a delicious make-ahead side dish that serves a crowd. It's perfect for potlucks, picnics and summer cookouts!
Servings 16 cups
Ingredients
For the salad:
- 1 pound macaroni pasta elbow noodles
- ¾ cup chopped red onion
- 1 large red bell pepper seeded, cored and chopped
- 1 cup chopped celery
- 1 cup frozen peas thawed
For the dressing:
- 1 ½ cups mayonnaise low fat can be used
- ¼ cup sour cream low fat can be used
- 1 tablespoon prepared Dijon mustard
- 3 tablespoons granulated white sugar
- ¼ cup white vinegar
- 1 teaspoon salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
- 3 tablespoons sweet pickle relish
Instructions
- Cook pasta according to package directions. Drain in a colander and rinse well with cold water until all of the pasta is cooled.
- Whisk together mayonnaise, sour cream, mustard, sugar, vinegar, salt, pepper and relish in a medium bowl. *
- Toss together cooked pasta, red onion, bell pepper, celery and peas in a large bowl. Drizzle with dressing and stir to coat as evenly as possible. Season with additional salt and pepper, if desired.
- Cover and refrigerate for at least 1 hour before serving. Stir again before serving.
Notes
- *It will look like there is a lot of dressing, but when the pasta is refrigerated it will absorb some of the dressing. Stir before serving to re-distribute the dressing in the salad.
- Store covered in the fridge for up to 3 to 4 days.
- Do not leave out at room temperature for more than 2 hours (1 hour if the temperature is 90 degrees F or above).