Creamy Macaroni Salad Recipe

This potluck classic combines crisp vegetables and perfectly cooked elbow pasta in a creamy dressing.

Course Salad

Cuisine American

Keyword creamy macaroni salad, creamy macaroni salad recipe, how to make mac salad, mac salad ingredients, macaroni salad, macaroni salad recipe

Prep Time 15

Cook Time 10

Refrigeration Time 1

Total Time 1 25

Servings servings

Calories 283kcal

Bring a large pot of water to boil over high heat. Salt the water and then add the pasta. Cook the pasta according to the package directions for al dente, about 8-12 minutes. Drain the pasta and rise with cold water. Transfer to large mixing bowl.
3 cups Uncooked Elbow Pasta
Add the onion and bell peppers to the pasta. Stir to combine.
½ Red Onion, ½ Red Bell Pepper, ½ Green Bell Pepper
In a medium mixing bowl, combine the dressing ingredients and whisk until smooth. Add to the large bowl with the pasta and stir to mix well.
¾ cup Mayonnaise, 2 tablespoons Whole Milk, 1 tablespoon Apple Cider Vinegar, 1 tablespoon Granulated Sugar, 1 tablespoon Dijon Mustard, ½ teaspoon Garlic Powder, ½ teaspoon Salt, ¼ teaspoon Black Pepper
Cover and let chill in the refrigerator for at least one hour before serving.

You can replace the two bell pepper halves with one diced red pepper.
Shredded carrots and celery can also be added or used in place of the existing vegetables.
You can use a combination of 1/4 Greek yogurt and 1/2 mayonnaise to lighten the dressing.
Store leftovers, covered, in the refrigerator for 3-5 days.
The ingredients will thicken as they cool. Stir well just before serving.