Creamy Macaroni Salad with Celery and Bell Pepper
Cool elbow macaroni tossed with celery, bell pepper, green onions, and carrot in a tangy mayonnaise and sour cream dressing.
Equipment
- Large pot
- Large mixing bowl
- Whisk
- Box grater
Ingredients
Main Ingredients
- 8 oz dried elbow macaroni
- 1 tbsp kosher salt for the pasta water
- 1 cup celery finely sliced, about 2 stalks
- ¾ cup red bell pepper finely diced, 1 small
- ¾ cup green onions finely sliced, about 4
- 1 medium carrot grated on a box grater
- ½ cup mayonnaise for the dressing
- ½ cup sour cream for the dressing, plain yogurt also works
- 1 tbsp apple cider vinegar for the dressing
- 2 tsp Dijon mustard for the dressing
- 2 tsp sugar for the dressing
- ¾ tsp garlic powder for the dressing
- ½ tsp kosher salt for the dressing
- ½ tsp black pepper for the dressing
Instructions
Cooking
- Cook the macaroni. Boil the pasta in salted water for 1 minute past the package time, then drain and rinse briefly under cool water until no longer steaming.
- Whisk the dressing. Stir the mayonnaise, sour cream, vinegar, mustard, sugar, garlic powder, salt, and pepper until smooth and creamy.
- Combine. Fold the celery, bell pepper, green onions, and carrot into the dressing, then add the cooled macaroni and toss until evenly coated.
- Chill and adjust. Refrigerate for at least 20 minutes, then taste and add salt, vinegar, or sugar as needed.
Notes
Substitutions: Plain yogurt can replace the sour cream, and diced cucumber can replace the bell pepper.
Tips: Cool the pasta completely before mixing, and stir in a splash of milk if the salad tightens up.
Storage: Refrigerate in a covered container for up to 3 days. Do not freeze.