For years, I was afraid to even look at the macaroni salad I saw in deli’s and on buffet spreads. I honestly don’t remember when I actually decided to give it a try. But, I’m so glad I did! It’s amazing! I chuckled while developing this recipe. Because I never imagined I’d eat this stuff let alone create a whole recipe for it. But, hey, here we are.
Fresh is definitely best when it comes to salads. Pick the best bell peppers and herbs you can find for this one. Your taste buds will thank you. I also use quality mayonnaise as well.
Macaroni Salad Recipe
- 1 lb elbow macaroni
- 2 cups mayo
- 1/2 cup sour cream
- 1 TBS white vinegar
- 2 TBS Dijon mustard
- 1 tsp creole mustard
- 2 tsp granulated sugar
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 celery stalk diced
- 1/4 of a red onion finely diced
- 1/4 of a red bell pepper diced
- 1/4 of a green bell pepper diced
- 1/4 cup fresh parsley chopped
- Chiffonade basil 2-3 fresh basil leaves
- 4 ounces Monterey Jack cheese cubed optional
- Salt to taste
n a large mixing bowl, combine the mayonnaise, sour cream, white vinegar, Dijon mustard, granulated sugar, garlic powder, and onion powder to make the dressing.
Season with the sea salt to taste.
Add the celery, red onions, bell peppers, and parsley to the dressing; stir well to combine.
Cover the bowl with plastic wrap and place in the refrigerator to chill for 30 minutes.
Cook elbow macaroni according to package instructions.
Allow macaroni to drain completely; do NOT rinse.
Stir the macaroni to keep it from sticking together and help it cool to room temperature.
When the macaroni has cooled, add it to the refrigerated dressing and veggies.
Toss well to combine.
Seal the bowl again with plastic wrap and refrigerate for 8 hrs or overnight.
Remove the macaroni salad from the fridge and taste.
Adjust salt as needed.
Add in the Monterey Jack cheese and basil.