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Best Macaroni Salad

Best Macaroni Salad - Creamy, Crunchy, Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 12 ounces elbow macaroni (or small shells)
  • 1 cup mayonnaise
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 to 2 teaspoons sugar (to taste)
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1 cup diced celery (about 2 ribs)
  • 1 cup diced red bell pepper
  • 1/2 cup finely diced red onion
  • 1/2 cup sweet pickle relish (or chopped dill pickles for less sweetness)
  • 3 hard-boiled eggs, chopped (optional but classic)
  • 2 tablespoons chopped fresh parsley or dill (optional for freshness)

Instructions
 

  • Cook the pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until just past al dente, about 1 minute longer than package directions. Slightly softer pasta absorbs dressing better.
  • Rinse and cool: Drain the pasta and rinse under cold water until cool. Shake off excess water well so the salad won’t turn watery.
  • Whisk the dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon, vinegar, sugar, celery salt, kosher salt, and black pepper until smooth.
  • Fold in the mix-ins: Add celery, red bell pepper, red onion, and relish. Stir to coat with the dressing.
  • Add pasta and eggs: Fold in the cooled pasta and the chopped eggs, if using. Mix gently until everything is evenly coated.
  • Taste and adjust: Add a pinch more salt, pepper, or sugar if needed. If it feels too thick, splash in a teaspoon of milk or a bit more vinegar for brightness.
  • Chill: Cover and refrigerate for at least 1 hour. The flavors meld and the pasta absorbs some dressing.
  • Finish and serve: Right before serving, stir and check the texture. If it looks dry, add a spoonful of mayo or a splash of milk. Top with fresh parsley or dill.