This macaroni salad with sour cream is a creamy, crunchy side dish that comes together with pantry staples and a few chopped vegetables. Tender elbow macaroni is tossed in a tangy dressing of mayonnaise, sour cream, apple cider vinegar, and mustard, then mixed with celery, onion, and bell pepper for fresh crunch in every bite.
It is the kind of cold salad that belongs at cookouts, potlucks, and weeknight dinners alike. It takes about 25 minutes of hands-on time, then rests in the refrigerator so the flavors blend and the salad turns cold and creamy. One batch serves 8 as a side dish.
Table of Contents
Why This Works
The dressing is the heart of this salad. Mayonnaise gives richness, while sour cream adds a lighter tang that keeps the salad from tasting heavy. Apple cider vinegar brightens the whole bowl, and a teaspoon of mustard adds a gentle sharpness that wakes up the creamy base.
Celery, onion, and bell pepper supply the crunch that makes macaroni salad satisfying. Dicing them small means every forkful has a bit of everything, and the onion softens slightly as it sits in the dressing.
Cooling the macaroni before mixing is the step that protects the texture. Warm pasta soaks up dressing and turns the salad dry, and it can also thin the dressing out. When the pasta is cool, it stays creamy and holds its shape for hours in the refrigerator.
Ingredients
- 2 cups elbow macaroni, uncooked
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1 cup diced celery
- 1/2 cup diced onion
- 1/4 cup chopped bell pepper
- Salt and black pepper, to taste
How to Make Macaroni Salad with Sour Cream
1. Cook the macaroni
Boil the elbow macaroni in salted water according to the package directions until tender but not mushy, usually about 8 to 10 minutes. Overcooked pasta turns soft and falls apart once it is dressed, so check it a minute early.
2. Drain and cool
Drain the macaroni well in a colander and rinse it under cold water to stop the cooking. Shake off the extra water and let the pasta cool completely, tossing it once or twice.
3. Make the dressing
In a large bowl, stir together the mayonnaise, sour cream, apple cider vinegar, and mustard until smooth. Taste it now, since it is easier to adjust the tang before the pasta goes in.
4. Add the vegetables and pasta
Add the cooled macaroni, celery, onion, and bell pepper to the dressing. Fold gently until everything is evenly coated and the vegetables are spread throughout.
5. Season
Season with salt and pepper to taste. Cold food needs a little more seasoning than warm food, so taste again after the salad chills.
6. Chill before serving
Cover the bowl and refrigerate for at least one hour. Stir the salad again before serving, and add a spoonful of mayonnaise or a splash of vinegar if the macaroni has absorbed the dressing.
How to Serve
Macaroni salad is made for summer plates. Serve it beside loaded ranch bacon cheeseburgers for a classic cookout meal, or alongside cowboy baked beans for a hearty barbecue spread. For a bigger potluck table, add creamy coleslaw and a tray of classic deviled eggs.
For a little color, sprinkle the top with paprika or chopped fresh herbs just before serving.
How to Store and Reheat
Because this salad has a mayonnaise and sour cream dressing, keep it cold. Do not leave it out for more than two hours, or for more than one hour when the weather is hot, and serve it from a bowl set over ice at outdoor events.
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Do not reheat this salad, since it is meant to be eaten cold. Stir in a spoonful of mayonnaise or sour cream before serving if the leftovers look dry. Macaroni salad does not freeze well, because the dressing separates when it thaws.
Tips and Variations
Refrigerate promptly. The Mississippi State University Extension macaroni salad recipe chills the salad for at least an hour before serving and tells cooks to refrigerate leftovers within two hours, which is a good habit for any pasta salad made with a creamy dressing.
Use small, even dice for the vegetables so they blend into the salad rather than dominating it. If raw onion is too sharp for your family, soak the diced onion in cold water for 10 minutes and drain it before adding it.
To change the flavor, add a spoonful of sweet pickle relish, a pinch of paprika, or a chopped hard-boiled egg. You can also swap some of the mayonnaise for more sour cream or plain yogurt for a tangier, lighter dressing.
FAQ
How far ahead can I make macaroni salad?
You can make it a day ahead. The flavors improve as it chills, but stir in a little extra dressing before serving because the pasta absorbs some overnight.
Why is my macaroni salad dry?
The pasta keeps absorbing dressing as it sits. Fold in a spoonful of mayonnaise, sour cream, or a splash of vinegar to bring back the creamy texture.
Should I rinse the macaroni?
Yes, for this salad. A cold rinse stops the cooking and cools the pasta so it does not melt the dressing or turn mushy.
Can I use a different pasta shape?
Small shells, rotini, or small penne all work. Pick a shape that holds dressing in its curves and cook it to the same tender texture.
How long can macaroni salad sit out?
No more than two hours at room temperature, and one hour if it is very hot outside. Keep it on ice at picnics and return it to the refrigerator right after serving.
Macaroni Salad with Sour Cream and Celery
Ingredients
Main Ingredients
- 2 cup elbow macaroni uncooked
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 tbsp apple cider vinegar
- 1 tsp yellow mustard
- 1 cup diced celery
- ½ cup diced onion
- ¼ cup chopped bell pepper
- salt and black pepper to taste
Instructions
Cooking
- Cook the macaroni in salted water according to the package directions until tender.
- Drain, rinse under cold water, and let the pasta cool completely.
- In a large bowl, stir together the mayonnaise, sour cream, apple cider vinegar, and mustard.
- Add the cooled macaroni, celery, onion, and bell pepper and fold until evenly coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour, then stir and serve cold.
