Go Back
–+ servings
Tangy and Creamy Macaroni Salad

Tangy and Creamy Macaroni Salad for Your Best Summer Picnics

A vibrant, crowd-pleasing Tangy and Creamy Macaroni Salad, perfect for summer picnics and barbecues.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup Mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 1/2 cup Sour Cream Use dairy-free sour cream for a vegan version.
  • 1/4 cup Whole Milk Almond milk or any plant-based milk can be used as a substitute.
  • 2 tablespoons Dijon Mustard Yellow mustard can work but offers a milder taste.
  • 2 tablespoons Fresh Lemon Juice Lime juice is a viable alternative.
  • 1 teaspoon Hot Sauce Omit for a milder salad.
  • 1 teaspoon Worcestershire Sauce Can replace with vegan Worcestershire sauce.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for a more potent flavor.
For the Salad
  • 2 cups Elbow Macaroni Gluten-free pasta can be used for a gluten-free version.
  • 2 tablespoons Apple Cider Vinegar Substitute with white wine vinegar if necessary.
  • 1 cup Celery Can replace with chopped bell peppers.
  • 1/4 cup Shallots Substitute with red onion for a sharper taste.
  • 1/4 cup Scallions Green onions can be used as an alternative.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.

Equipment

  • Medium bowl
  • large pot
  • colander
  • 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.
  2. Bring a large pot of salted water to a rolling boil and cook elbow macaroni for about 15 minutes until very tender. Drain and let sit.
  3. Drizzle apple cider vinegar over the warm, drained macaroni and gently stir to ensure it gets absorbed. Allow to cool for about 10 minutes.
  4. Pour the prepared dressing over the macaroni and gently mix until every piece is coated evenly.
  5. Fold in chopped celery, shallots, and scallions, and season with kosher salt and black pepper to taste.
  6. Cover and chill the salad in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 32gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This macaroni salad can be made a day in advance. Refresh with a splash of milk or extra mayo if needed.

Tried this recipe?

Let us know how it was!