Description
This tangy Italian macaroni salad is a refreshing and flavorful side dish perfect for gatherings and picnics. Featuring elbow macaroni tossed with a creamy dressing of mayonnaise, sour cream, Dijon mustard, and fresh lemon and vinegar, it’s loaded with vibrant vegetables like cherry tomatoes, bell peppers, red onion, and black olives, finished with a sprinkle of Parmesan cheese and fresh parsley. The salad is chilled to meld the flavors, creating a perfect balance of creamy, tangy, and savory notes that make it a crowd-pleaser every time.
Ingredients
Scale
Pasta
- 8 oz Elbow Macaroni (Can substitute with rotini or farfalle.)
Dressing
- 1 cup Mayonnaise (Greek yogurt can be a lighter alternative.)
- 1/2 cup Sour Cream (Can use Greek yogurt.)
- 2 tbsp Dijon Mustard (Yellow mustard can work in a pinch.)
- 2 tbsp White Vinegar (Apple cider vinegar is a nice substitute.)
- 2 tbsp Lemon Juice (Use fresh or bottled.)
- 1 tbsp Sugar (Adjust to taste or swap for a sugar substitute.)
- 1 tsp Salt
- 1/2 tsp Black Pepper (Fresh ground is preferred.)
Vegetables & Add-ins
- 1 cup Cherry Tomatoes (Can substitute with any ripe tomatoes.)
- 1/2 cup Red Onion (Can switch to sweet onions.)
- 1/2 cup Black Olives (Can replace with green olives or omit.)
- 1 cup Bell Peppers (Mixing colors is visually appealing.)
- 1/4 cup Fresh Parsley (Basil or chives can be used.)
- 1/2 cup Parmesan Cheese (Grated pecorino or nutritional yeast can be used.)
Instructions
- Cook the macaroni: In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool.
- Prepare the dressing: In a spacious mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, white vinegar, lemon juice, sugar, salt, and black pepper. Blend until smooth and creamy, tasting to ensure perfect balance.
- Combine ingredients: Carefully add the cooled macaroni to the dressing, along with cherry tomatoes, red onion, black olives, bell peppers, parsley, and Parmesan cheese.
- Mix gently: Gently fold the ingredients together until everything is evenly coated in the dressing.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld.
- Final stir and serve: Give the salad a stir before serving and adjust seasoning if needed. Serve chilled as a side dish, optionally garnishing with additional fresh parsley.
Notes
- For a lighter version, substitute mayonnaise and sour cream with Greek yogurt.
- You can use other pasta shapes like rotini or farfalle for variety.
- Adjust sugar to taste or substitute with a sugar alternative for a healthier option.
- Freshly ground black pepper enhances flavor compared to pre-ground.
- The salad tastes best after chilling for at least one hour to let flavors meld well.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
