Print

Creamy Macaroni Salad Recipe Easy Homemade Veggie Pasta Salad

creamy macaroni salad - featured image
Print Recipe

A quick and easy creamy macaroni salad with fresh vegetables, perfect for potlucks, family dinners, or a satisfying weekday lunch. This recipe features a tangy dressing made with sour cream, Greek yogurt, and mayo, combined with crisp veggies and herbs for a fresh twist on a classic pasta salad.

Ingredients

Scale
  • 8 ounces (about 225 grams) elbow macaroni, cooked al dente and cooled
  • 1/2 cup (120 ml) mayonnaise
  • 1/4 cup (60 ml) sour cream
  • 2 tablespoons (30 ml) Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste
  • 1 medium cucumber, diced small (about 1 cup)
  • 1 medium red bell pepper, finely chopped
  • 2 celery stalks, chopped
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh dill, chopped (optional)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions, usually about 7-8 minutes, until just al dente. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Shake off excess water and set aside.
  2. In a medium bowl, whisk together 1/2 cup (120 ml) mayonnaise, 1/4 cup (60 ml) sour cream, 2 tablespoons (30 ml) Greek yogurt, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, and 1 teaspoon honey. Season with salt and freshly ground black pepper to taste. Whisk until smooth and creamy. Taste and adjust seasoning if needed.
  3. Dice 1 medium cucumber (about 1 cup), 1 medium red bell pepper, and 2 celery stalks into small, uniform pieces. Slice 3 green onions thinly. Chop 2 tablespoons each of fresh dill and parsley finely. If using, peel and chop 2 hard-boiled eggs.
  4. In a large mixing bowl, gently fold together the cooled macaroni, chopped vegetables, herbs, and eggs if using. Pour the dressing over the mixture.
  5. Use a wooden spoon or silicone spatula to mix everything just until evenly coated. Be careful not to mash the pasta or veggies; keep the texture contrast.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. If short on time, 30 minutes helps; overnight is best.
  7. Before serving, give the salad a gentle stir and adjust seasoning if needed.

Notes

Add a splash of oil to boiling water to prevent pasta sticking. Rinse pasta in cold water after draining to cool and prevent mushiness. Chop veggies uniformly for consistent texture. Fold gently to avoid mashing. Chill salad for at least 1 hour to let flavors meld. For vegan version, use plant-based mayo and yogurt. For gluten-free, use gluten-free pasta. Leftovers keep up to 3 days refrigerated.

Nutrition

Keywords: creamy macaroni salad, pasta salad, veggie pasta salad, easy macaroni salad, homemade pasta salad, potluck recipe, summer salad

Find it online: https://emmayum.com/creamy-macaroni-salad-recipe-easy-homemade-veggie-pasta-salad/