Easy Macaroni Salad

A glass bowl filled with macaroni salad.

5 from 1 vote

This old-fashioned classic Macaroni Salad recipe is a texture lover's dream with a creamy, light mayo-based dressing, al dente pasta, hard-boiled eggs, and crunchy fresh veggies like celery, red pepper, and onion in every bite! Perfect for all your summer gatherings from picnics to potlucks!

Prep Time10

Cook Time10

Additional Time15

Total Time35

Course: Side Dish

Cuisine: American

Servings: -8 Servings

Calories: 477kcal

Author: Amy Nash

Ingredients

Salad

8 ounces ditalini pasta or elbow macaroni
¾ cup broccoli florets
1 cup red pepper, diced small (about 1 medium)
2 celery stalks, diced small
¼ cup green onion, sliced thin
4 hard-boiled eggs, peeled and chopped
¼ cup chopped fresh parsley (optional)

Dressing

1 cup mayonnaise
3 Tablespoons sour cream
1 Tablespoon white vinegar
1 Tablespoon dijon mustard
1 teaspoon granulated sugar
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Cook pasta in boiling, salted water according to package directions. Add broccoli florets to the pasta water in last 30 seconds. Drain and rinse the cooked pasta with cold water.
Combine the pasta and broccoli with the red pepper, celery, onion, and hard boiled eggs in a large bowl.
In a separate bowl, whisk together the mayo, sour cream, vinegar, mustard, sugar, salt, and pepper. Pour over the pasta and veggies. Stir well until everything is uniformly coated in the dressing, then sprinkle with chopped fresh parsley, if desired.
Keep refrigerated until ready to serve.

Notes

Optional add-ins: ½ cup diced english cucumber, ½ cup sliced black olives, ½ cup sharp cheddar cheese (cubed or shredded), ¾ cup frozen peas.
Substitutions: Apple cider or red wine vinegar will work in place of white vinegar. Greek yogurt can be substituted for up to ½ of the mayo and sour cream, although the taste will be slightly different. Any small type of pasta may be used.
This will keep for up to 5 days in the fridge.

Nutrition