Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced carrots
- 1/2 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Cook the macaroni according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Add the cooked macaroni, celery, red onion, red and green bell peppers, carrots, and parsley to the bowl with the dressing.
4. Use a wooden spoon or spatula to gently fold the ingredients together until the macaroni salad is evenly coated with the dressing.
5. Taste and adjust seasoning as needed.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 435
- Fat: 26g
- Carbohydrates: 42g
- Protein: 7g
- Fiber: 2g
- Sugar: 9g
Substitutions for ingredients:
- Greek yogurt can be substituted for the sour cream
- Dijon mustard can be substituted for the yellow mustard
- White wine vinegar can be substituted for the apple cider vinegar
- Honey or agave nectar can be substituted for the sugar
Variations:
- Add diced ham, cooked chicken, or shrimp for a protein boost
- Use different types of pasta, such as fusilli or penne
- Add chopped hard-boiled eggs for extra creaminess
- Use different vegetables, such as cucumbers, cherry tomatoes, or peas
Tips and tricks:
- Rinse the cooked macaroni with cold water to prevent it from sticking together
- Make the macaroni salad a day in advance to allow the flavors to meld together
- Use a mix of red and green bell peppers for a colorful presentation
Storage instructions:
- Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Macaroni salad is best served cold and should not be reheated
Presentation ideas:
- Serve the macaroni salad in a large bowl or on a platter
- Garnish with additional chopped parsley or sliced green onions
Garnishes:
- Chopped parsley
- Sliced green onions
Pairings:
- Grilled chicken or burgers
- Fresh fruit salad
- Corn on the cob
Suggested side dishes:
- Potato salad
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the macaroni salad seems dry, add a little more mayonnaise or sour cream to the dressing
- If the macaroni salad seems too soupy, add more vegetables or pasta to absorb the excess liquid
Food safety advice:
- Keep the macaroni salad refrigerated until ready to serve
- Discard any leftover macaroni salad that has been left out at room temperature for more than 2 hours
Food history:
- Macaroni salad is a popular side dish in the United States, often served at picnics, barbecues, and potlucks. Its origins are unclear, but it is believed to have been inspired by Italian pasta salads.
Flavor profiles:
- Creamy, tangy, slightly sweet
Serving suggestions:
- Serve the macaroni salad alongside grilled meats or as a standalone dish
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