old fashioned macaroni salad

Categories: Salads and Dressings, Grains and Pasta, Veggies and Sides, Posted by Sandy Bergsten


Kosher salt

½ pound elbow noodles

1 celery rib, finely diced

½ red bell pepper, finely diced

¼ cup shredded carrot (from 1 small carrot)

¼ cup finely diced red onion


For the dressing:

½ cup mayonnaise

¼ cup sour cream or plain Greek yogurt

2 tablespoons apple cider vinegar or white vinegar

1 ½ teaspoons granulated sugar

1 ½ teaspoons Dijon or yellow mustard

½ teaspoon kosher salt, plus more as needed

¼ teaspoon black pepper, plus more as needed



Bring a large pot of salted water to a boil. Cook noodles until a little past al dente, then rinse under cold water and drain. Once the noodles are cool enough to handle with your hands, transfer them to a large bowl.

Add the celery, bell pepper, carrots and onion to the cooled noodles; toss to combine. Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt and pepper.

Pour dressing over the pasta mixture and toss until everything is well coated. Taste and season with more salt and pepper, if desired. Cover bowl with plastic wrap and chill for at least 1 hour, best if refrigerated overnight. Dust top with a little paprika before serving.

Serves 4

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