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!
Servings 8 servings
Calories 879kcal
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