Print & Share This Recipe!
This American classic Deli-style Macaroni Salad combines al-dente pasta, crisp veggies, and a creamy dressing. It’s the perfect side dish for any event.
Type of Cuisine:
American
Prep Time: 20 Minutes.
Cook Time: 10 Minutes
How Many Servings?
8-10 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 lb 16 oz uncooked elbow macaroni | |
| 2 cups mayonnaise | |
| 1/2 cup sour cream | |
| 1/4 cup white vinegar | |
| 2 tablespoons Dijon mustard | |
| 1 teaspoon salt | |
| 1/4 teaspoon black pepper | |
| 1 large red bell pepper, finely diced | |
| 1 large carrot, shredded | |
| 1/2 cup celery, finely chopped | |
| 1/2 cup red onion, finely chopped | |
| 2 jjalapeno peppers, seeds removed, finely chopped | |
| 1 tablespoon fresh lime juice |
:
Preparation
1
Cook the Pasta and Make the Dressing
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, following package instructions. Drain, transfer to a large bowl, and let cool completely. While the pasta cools, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, salt, and black pepper in a separate bowl to create a smooth, creamy dressing.
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, following package instructions. Drain, transfer to a large bowl, and let cool completely. While the pasta cools, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, salt, and black pepper in a separate bowl to create a smooth, creamy dressing.
2
Add the Crunch
To the cooled macaroni, add the diced red bell pepper, shredded carrot, chopped celery, red onion, and jalapeño peppers. These colorful, crunchy veggies bring texture and a burst of flavor to the salad..
To the cooled macaroni, add the diced red bell pepper, shredded carrot, chopped celery, red onion, and jalapeño peppers. These colorful, crunchy veggies bring texture and a burst of flavor to the salad..
3
Dress and Brighten
Pour the creamy dressing over the macaroni and vegetables. Mix thoroughly until everything is evenly coated. Finish with a squeeze of fresh lime juice for a zesty kick, and give it one final stir.
Pour the creamy dressing over the macaroni and vegetables. Mix thoroughly until everything is evenly coated. Finish with a squeeze of fresh lime juice for a zesty kick, and give it one final stir.
4
Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled as a satisfying standalone dish or the perfect side for your favorite grilled meals.
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled as a satisfying standalone dish or the perfect side for your favorite grilled meals.
Recipe Tips & Suggestions
Storage Instructions:
Refrigerate: Place leftover salad in an airtight container and refrigerate for up to 3-5 days.
Freezing: Although possible, freezing is not recommended for this salad. The creamy mayonnaise-based dressing can separate, and the texture of the vegetables and pasta may become soft upon thawing."
Reheating: This salad is best enjoyed cold. If refrigerated, allow the salad to sit at room temperature for a few minutes before serving, as this can enhance the flavors.