Simple Macaroni Salad

A classic, creamy macaroni pasta salad recipe.

Course Side Dish

Cuisine American

Keyword mararoni salad

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 406kcal

Ingredients

1 pound macaroni noodles cooked
5 ounces broccoli chopped
1 red bell pepper finely chopped
2 tablespoons red onion chopped
2 hard boiled eggs roughly chopped
⅔ cup mayo
½ cup sour cream
2 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon dijon mustard
2 tablespoon milk
salt and pepper to taste

Instructions

Boil the noodles according to the package directions. Strain and allow to cool.
Finely chop the broccoli, bell pepper and onion. Chop up the hard boiled eggs.
In a medium sized mixing bowl, add the mayo, sour cream, vinegar, sugar, mustard, and milk. Stir to combine.
In a large mixing bowl, combine the cooled pasta, chopped vegetables and eggs.
Drizzle the dressing over everything and toss to coat.
Season generously with salt and pepper. Taste and add more salt and pepper as needed.

Notes

You can use other shaped pasta in place of the macaroni if you like. Things like bow tie or penne will work well. Avoid long pastas like spaghetti or angel hair.

You can swap the red wine vinegar for apple cider vinegar.

This macaroni salad is best the day it’s made. It’s meant to be served cold. If you need to make this ahead, I would wait until you plan to serve it to toss everything in the dressing. The dressing tends to absorb over time, so the leftovers will be less and less creamy if you save this for multiple days in the refrigerator.

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