This Creamy Vegetable Macaroni Salad is cool, colorful, crunchy, and loaded with tender macaroni and fresh vegetables tossed in a rich, tangy dressing. It’s perfect for summer cookouts, family dinners, potlucks, and easy meal prep!
20 min
Prep time
1 hour
Chilling time
6 servings
Yield
Ingredients
For the salad
- 2 cups elbow macaroni, uncooked
- 1 cup carrots, finely diced
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/2 cup sweet corn, drained
- 1/2 cup green peas, cooked and cooled
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped (optional)
For the creamy dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar or honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1–2 tablespoons milk, if needed to thin the dressing
Instructions: Step by Step
Step 1: Cook the macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until just tender. Drain and rinse briefly under cold water to stop the cooking. Let it drain thoroughly and cool completely.
Step 2: Prepare the vegetables
Dice the carrots, cucumber, bell pepper, and red onion into small, even pieces. Drain the corn and make sure the peas are cool. Smaller pieces help distribute the vegetables evenly throughout the salad.
Step 3: Make the creamy dressing
In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth. Add a little milk if you prefer a thinner consistency.
Step 4: Combine everything
Add the cooled macaroni, carrots, cucumber, bell pepper, corn, peas, and red onion to a large mixing bowl. Pour the dressing over the mixture and gently toss until every piece is coated. Stir in parsley if desired.
Step 5: Chill the salad
Cover the bowl and refrigerate for at least 1 hour. This gives the flavors time to blend. Before serving, stir gently and add a spoonful of mayonnaise or milk if the salad has absorbed too much dressing.
Step 6: Serve and enjoy
Taste and adjust the salt, pepper, or vinegar as needed. Garnish with fresh parsley and serve chilled alongside grilled vegetables, sandwiches, burgers, or your favorite main dish.
Tips for the Best Macaroni Salad
- Cool the pasta completely: Warm pasta can make the dressing runny.
- Dice vegetables finely: This gives every bite a balanced mix of creamy pasta and crunchy vegetables.
- Make it ahead: Prepare it several hours before serving for better flavor.
- Keep it creamy: Reserve a little dressing to stir in just before serving.
- Store safely: Keep refrigerated in an airtight container and use within 3–4 days. Don’t leave it at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).
Recipe Notes
- Prep time: 20 minutes
- Cook time: 10 minutes
- Chilling time: 1 hour
- Total time: About 1 hour 30 minutes
- Servings: 6
- Category: Salad, Side Dish
- Cuisine: American
- Storage: Refrigerate in an airtight container.
Enjoy your creamy, crunchy, and delicious vegetable macaroni salad! It’s an easy crowd-pleaser for picnics, potlucks, and everyday meals. 🥗
