Description
Everything you love about a pasta salad but better—take this vibrant macaroni salad to your next get-together and watch it disappear!
Ingredients
Scale
- 16 oz macaroni, (cavatappi, farfalle, or fusilli pasta)
- 1 cup mayonnaise
- 1 cup sour cream
- 3½ tablespoons sugar
- 1 tablespoon Dijon mustard
- ¼ cup apple cider vinegar
- ¼ cup water
- 1¼ teaspoons salt
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon onion powder
- ½ cup finely diced or grated carrots
- ¾ cup finely diced celery
- 1 red, yellow, or orange bell pepper, finely diced
- 6 scallions, finely sliced
- ¼ cup finely chopped fresh basil
Instructions
- Step: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until tender (about 1 minute past al dente). Drain and let cool to room temperature.
- Step: Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, sugar, mustard, vinegar, water, salt, pepper, and onion powder.
- Step: Add the cooked pasta, carrots, celery, bell pepper, scallions, and basil to the bowl and stir until evenly combined. Taste and adjust seasoning if necessary. Serve the salad immediately or let it sit for up to an hour at room temperature before serving.
Notes
The dressing can be made up to 3 days ahead and refrigerated; the pasta, vegetables, and basil can be prepared up to 1 day ahead and refrigerated. Bring all components to room temperature before combining.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 336 kcal
- Sugar: 6 g
- Sodium: 268 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 17 mg