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–+ servings
Tangy and Creamy Macaroni Salad

Tangy and Creamy Macaroni Salad Perfect for Summer BBQs

Nothing quite says summer like a vibrant bowl of Tangy and Creamy Macaroni Salad.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Best Recipe Ideas
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup Mayonnaise Or substitute with Greek yogurt.
  • 1/2 cup Sour Cream Can use dairy-free alternative.
  • 2 tablespoons Whole Milk Can omit or replace with plant-based milk.
  • 2 tablespoons Dijon Mustard Yellow mustard can be substituted.
  • 2 tablespoons Fresh Lemon Juice Lime juice can be used as an alternative.
  • 1 teaspoon Hot Sauce Preferably Texas Pete.
  • 1 teaspoon Worcestershire Sauce Can substitute with soy sauce.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used.
For the Salad
  • 8 ounces Elbow Macaroni Any pasta shape can work.
  • 2 tablespoons Apple Cider Vinegar White wine vinegar is an alternative.
  • 1 cup Celery Can use bell peppers for different texture.
  • 1 small Shallots Green onions or red onion can be used.
  • 1/4 cup Scallions Chives can be used as a substitute.
  • 1 teaspoon Kosher Salt Table salt can be used.
  • 1/2 teaspoon Freshly Ground Black Pepper

Equipment

  • Medium bowl
  • Large Pot
  • colander
  • Mixing bowl
  • Spatula

Method
 

Preparation Steps
  1. In a medium bowl, whisk together mayonnaise, sour cream, whole milk, Dijon mustard, fresh lemon juice, hot sauce, Worcestershire sauce, and garlic powder until smooth and creamy, about 2-3 minutes.
  2. Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package instructions, about 15 minutes, until tender but not mushy.
  3. Drain the macaroni in a colander and transfer it to a large mixing bowl while still warm. Toss gently and let cool for about 5 minutes.
  4. Drizzle apple cider vinegar over the warm macaroni, stirring gently to ensure even distribution. Allow to sit for about 10 minutes.
  5. Pour the dressing over the cooled macaroni and fold to coat evenly, about 2-3 minutes.
  6. Add chopped celery, shallots, and scallions, folding them gently into the pasta mixture and season with salt and pepper.
  7. Cover with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 450mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Perfect for serving at your next summer BBQ. Customize with crunchy veggies as desired.

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