Best macaroni salad on a serving plate
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Best Macaroni Salad

From the creamy sauce to the crunchy peppers and luscious cheese, this Best Macaroni Salad lives up to its name! It's the perfect side dish!
Course Salad, Side Dish
Cuisine American
Keyword Best Macaroni Salad Recipe, Best Macartoni Salad, How Do I Make Best Macaroni Salad Recipe, How To Make Best Macaroni Salad Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 879kcal
Author Kathleen

Ingredients

Pasta

  • 1 (16 ounce box) elbow macaroni pasta

Dressing

  • 1 1/2 cups mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup apple cider vinegar
  • 2 tablespoons mustard
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper

Salad

  • 16 ounces mild cheddar, cut into small cubes
  • 1/2 cup fresh parsley, chopped
  • 1/3 cup fresh dill, minced
  • 1/3 cup red onion, finely chopped
  • 1 cup frozen petite peas, thawed
  • 1/2 cup celery, diced
  • 1 red bell pepper, chopped
  • 6 bread and butter spears, cut into small pieces
  • 2-4 large hard-boiled eggs, chopped

Garnish Top Dress

  • 1/2 parsley, chopped
  • 1 cup cheddar, cut into small cubes
  • 1/2 dill, chopped
  • 2 hard boiled eggs, rough chopped
  • 1/2 cup red onion, diced

Instructions

  • Cook elbows according to package instructions, in well salted water, just until al dente. Rinse with cool water and drain well. Cool elbow to room temperature.
  • Meanwhile, in a small baking bowl, whisk together all of the dressing ingredients until smooth.
  • In a large mixing bowl, add cool pasta, all salad ingredients except the hard-boiled eggs and the dressing. Fold together until everything is evenly coated with dressing. Gently fold in hard-boiled eggs. Cover with plastic wrap and refrigerate a minimum of 6 hours (overnight is best.)
  • When serving, stir, adjust seasoning and add a tablespoon of milk or water, one at a time, stirring in between as needed to make the dressing creamy. Spread out on a large serving platter and arrange toppings over the salad. Serve :)

Nutrition

Serving: 1/8 of the recipe | Calories: 879kcal | Carbohydrates: 54g | Protein: 30g | Fat: 60g | Saturated Fat: 22g | Cholesterol: 189mg | Sodium: 1660mg | Potassium: 439mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2100IU | Vitamin C: 34.7mg | Calcium: 577mg | Iron: 1.9mg