Description
A creamy and tangy macaroni salad loaded with colorful bell peppers, celery, olives, and cheddar cheese, perfect as a refreshing side dish for picnics, barbecues, or family dinners.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- Salt and pepper, to taste
Vegetables and Mix-ins
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup celery, diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup sliced black olives
- 1/2 cup diced dill pickles
Other
- 1/2 cup shredded cheddar cheese
- Optional: paprika, for garnish
Instructions
- Cook the macaroni: Boil the elbow macaroni following the package instructions until al dente. Once cooked, drain and rinse it under cold water to cool it quickly and stop the cooking process.
- Prepare the dressing: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, salt, and pepper. Whisk until smooth and well blended.
- Combine macaroni and dressing: Add the cooled macaroni to the bowl with the dressing. Toss thoroughly to ensure all the pasta is evenly coated with the creamy dressing.
- Add vegetables and mix-ins: Stir in the diced red and green bell peppers, finely chopped red onion, diced celery, chopped fresh parsley, sliced black olives, diced dill pickles, and shredded cheddar cheese, mixing everything together gently.
- Season to taste: Taste the salad and adjust the seasoning by adding more salt and pepper if necessary to enhance the flavors.
- Chill before serving: Cover the bowl and refrigerate the macaroni salad for at least 1 hour. This chilling time allows the flavors to meld beautifully. Before serving, optionally garnish with a sprinkle of paprika for a pop of color and mild spice.
Notes
- For best texture, avoid overcooking the macaroni; it should be tender but firm to the bite (al dente).
- Feel free to substitute mayonnaise with a lighter dressing or Greek yogurt for a healthier twist.
- The salad can be prepared a day ahead and refrigerated to develop even more flavor.
- Add chopped hard-boiled eggs or cooked bacon for extra protein and flavor variations.
- Use fresh herbs like dill or chives as an alternative to parsley for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
