This is a slight variation on the macaroni salad my mom used to make when I was a kid. I have such fond memories of that salad that I even included it in my Learn to Cook book! To me, it’s the classic, creamy macaroni salad that everyone thinks of when they think of awkward family reunions, sweaty church picnics and uncomfortable office potlucks.
Her original recipe (in my book) served something crazy like 20 people and since I am just but one mere mortal, I shrunk it down to a more manageable size and added some parsley to brighten it up. She always included diced ham and Cheddar but that was my least favorite part so I leave them out now that I’m in charge!
This is a great starting point for any kind of macaroni salad you want to make. The basic creamy dressing goes well with pretty much any flavor. Jazz it up with more vegetables (think red bell pepper, tomato, corn kernels, cucumber, olives) or add lunch meat like ham or salami; cheese chunks or diced boiled eggs.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 6-8
- 3 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon rice or cider vinegar
- 2 teaspoons yellow mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound small elbow macaroni
- 4 green onions, sliced
- 1 stalk celery, diced
- 1/2 red bell pepper, diced
- 1/2 cup frozen peas
- Optional ingredients you may like:
- 1/2 cup cubed ham
- 1/2 cup cubed Cheddar cheese
- 1/4 cup sliced green or black olives
- Whisk dressing ingredients together into a large bowl.
- Boil macaroni until al dente (9-10 minutes) then drain and rinse with cold water.
- Toss macaroni with dressing to coat. Add remaining ingredients.
- Cover and refrigerate until cold.
- Keeps 5 days refrigerated.
Double all ingredients to make pasta salad for a crowd