🥗 Creamy Macaroni Salad Recipe
✅ Description:
This creamy macaroni salad is a crowd-pleasing classic. It’s made with perfectly cooked pasta, colorful vegetables, and a rich, tangy mayonnaise-based dressing. Topped with sliced boiled eggs and a cherry for flair, it’s perfect for picnics, potlucks, BBQs, or as a hearty side dish.
🍽️ Servings:
Serves 6–8 people as a side dish.
📝 Ingredients:
- 2 cups elbow macaroni (or any small pasta like shells)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt (optional for tang)
- 1 tbsp mustard (yellow or Dijon)
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp sugar
- Salt & pepper to taste
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup green peas (blanched or frozen)
- 1/2 cup pineapple chunks (optional, for sweetness)
- 1/2 cup boiled potatoes, diced
- 2–3 hard-boiled eggs, sliced
- 1 cherry or maraschino cherry for garnish
👨🍳 Instructions:
- Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking.
- In a large mixing bowl, combine mayonnaise, sour cream/yogurt, mustard, vinegar, sugar, salt, and pepper.
- Add in the cooled pasta, chopped vegetables, potatoes, and pineapple chunks. Mix gently but thoroughly.
- Adjust seasoning to taste. Chill in the fridge for at least 30 minutes before serving.
- Before serving, top with sliced hard-boiled eggs and a cherry for presentation.
💡 Notes & Tips:
- Don’t overcook the pasta. It should be al dente so it holds up to the creamy dressing.
- You can add shredded chicken or tuna for a protein-packed version.
- Add some chopped pickles or relish for extra tang.
- Chill the salad to let the flavors meld together—it’s best cold.
- This salad keeps well in the fridge for up to 3 days.
📊 Nutritional Info (per serving – approx):
- Calories: ~280
- Protein: 6g
- Fat: 16g
- Carbs: 25g
- Fiber: 3g
- Sugar: 5g
(Values may vary based on exact ingredients used.)
✅ Benefits:
- Great source of energy from carbs.
- Contains vitamins A & C from bell peppers.
- Easy to customize for vegetarian or protein-rich diets.
- Ideal for meal prep and gatherings.
- Keeps well and is budget-friendly.
❓Q&A:
Q: Can I make this ahead of time?
A: Yes! In fact, it tastes better after chilling for a few hours.
Q: Can I make it vegan?
A: Use vegan mayo and skip the eggs. Add tofu or chickpeas for protein.
Q: Is it gluten-free?
A: Use gluten-free pasta to make it GF-friendly.
Q: Can I skip the pineapple?
A: Absolutely. It’s optional and just adds a sweet touch.
Would you like a printable version or a visual recipe card for this?
✅ Description:
This creamy macaroni salad is a crowd-pleasing classic. It’s made with perfectly cooked pasta, colorful vegetables, and a rich, tangy mayonnaise-based dressing. Topped with sliced boiled eggs and a cherry for flair, it’s perfect for picnics, potlucks, BBQs, or as a hearty side dish.
🍽️ Servings:
Serves 6–8 people as a side dish.
📝 Ingredients:
- 2 cups elbow macaroni (or any small pasta like shells)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt (optional for tang)
- 1 tbsp mustard (yellow or Dijon)
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp sugar
- Salt & pepper to taste
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup green peas (blanched or frozen)
- 1/2 cup pineapple chunks (optional, for sweetness)
- 1/2 cup boiled potatoes, diced
- 2–3 hard-boiled eggs, sliced
- 1 cherry or maraschino cherry for garnish
👨🍳 Instructions:
- Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking.
- In a large mixing bowl, combine mayonnaise, sour cream/yogurt, mustard, vinegar, sugar, salt, and pepper.
- Add in the cooled pasta, chopped vegetables, potatoes, and pineapple chunks. Mix gently but thoroughly.
- Adjust seasoning to taste. Chill in the fridge for at least 30 minutes before serving.
- Before serving, top with sliced hard-boiled eggs and a cherry for presentation.
💡 Notes & Tips:
- Don’t overcook the pasta. It should be al dente so it holds up to the creamy dressing.
- You can add shredded chicken or tuna for a protein-packed version.
- Add some chopped pickles or relish for extra tang.
- Chill the salad to let the flavors meld together—it’s best cold.
- This salad keeps well in the fridge for up to 3 days.
📊 Nutritional Info (per serving – approx):
- Calories: ~280
- Protein: 6g
- Fat: 16g
- Carbs: 25g
- Fiber: 3g
- Sugar: 5g
(Values may vary based on exact ingredients used.)
✅ Benefits:
- Great source of energy from carbs.
- Contains vitamins A & C from bell peppers.
- Easy to customize for vegetarian or protein-rich diets.
- Ideal for meal prep and gatherings.
- Keeps well and is budget-friendly.
❓Q&A:
Q: Can I make this ahead of time?
A: Yes! In fact, it tastes better after chilling for a few hours.
Q: Can I make it vegan?
A: Use vegan mayo and skip the eggs. Add tofu or chickpeas for protein.
Q: Is it gluten-free?
A: Use gluten-free pasta to make it GF-friendly.
Q: Can I skip the pineapple?
A: Absolutely. It’s optional and just adds a sweet touch.
Would you like a printable version or a visual recipe card for this?