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Cold Macaroni Salad

Creamy cold macaroni salad recipe with eggs and fresh vegetables in a bowl.
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A creamy, comforting macaroni salad perfect for picnics and potlucks. This version features a homemade tangy dressing and crisp vegetables for the ultimate easy side dish. It is a nostalgic taste of summer that improves as it chills.

Ingredients

Scale
  • 1 pound (16 oz) elbow macaroni
  • 1 cup diced celery
  • 1 cup finely diced red onion
  • 1 cup diced red bell pepper
  • 1/2 cup chopped fresh parsley
  • 1/2 cup sweet pickle relish
  • 4 hard-boiled eggs, chopped
  • 1 1/2 cups mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons granulated sugar
  • 1 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and rinse briefly under cool water. Let drain very well.
  2. While the pasta cooks, make the dressing. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, garlic powder, onion powder, salt, and pepper.
  3. To the bowl with the dressing, add the well-drained pasta, celery, red onion, bell pepper, pickle relish, and parsley. Gently fold until everything is evenly coated.
  4. Gently fold in the chopped hard-boiled eggs. Cover the bowl tightly and refrigerate for at least 2 hours, or ideally overnight. Stir before serving cold.

Notes

For best results, do not skip the chilling time. To mellow raw onion, soak diced onion in cold water for 10 minutes then drain. For a lighter version, substitute half the mayonnaise with plain Greek yogurt.

Nutrition

Find it online: https://www.homestyletable.com/cold-macaroni-salad/