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Creamy Tangy Macaroni Salad

A staple of summer gatherings, this creamy and tangy macaroni salad is a perfect balance of richness and acidity. The dressing, made with mayonnaise, sour cream, Dijon mustard, and a hint of hot sauce, coats tender elbow macaroni, creating a luscious texture. A splash of apple cider vinegar ensures the pasta absorbs a bright, tangy flavor, while finely chopped celery, shallots, and scallions add crunch and freshness. This dish is ideal for barbecues, picnics, or potlucks, complementing grilled meats and vegetables beautifully. Serve chilled for the best flavor and texture, allowing the ingredients to meld together harmoniously. Whether enjoyed as a side or a light meal, this macaroni salad is sure to be a crowd-pleaser.

Light Lunch | Side | American | Nut-Free | Pescatarian | Shellfish-Free | Macaroni | Pasta Salad | Mixing Bowl | Pot | Sieve | Celery | Mayonnaise | Pasta | Sour Cream | Boiling | Stirring | Whisking | Barbecue | Picnic | Potluck | Make-Ahead | Under 1 Hour
Time to complete

Prep

15min

Cook

15min

Wait

1h

Total

1h 30min

Ingredients (Makes 6 portions)

For the Dressing

  • 1½ cups (360 g) mayonnaise
  • ½ cup (120 g) sour cream
  • ¾ cup (180 ml) whole milk
  • 3 tablespoons (45 g) Dijon mustard
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 tablespoon (15 ml) hot sauce, preferably Texas Pete
  • ¾ teaspoon (3.75 ml) Worcestershire sauce
  • ¾ teaspoon (2 g) garlic powder

Ingredients

  • 1 pound (450 g) elbow macaroni
  • ½ cup (120 ml) apple cider vinegar
  • 1 rib celery, finely chopped
  • ¼ cup (40 g) finely chopped shallots
  • 4 scallions, finely sliced
  • Kosher salt and freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 220
  • Fat: 12
  • Protein: 5
  • Carbohydrates: 24
  • Fiber: 1
Directions

Prepare the Dressing

  • 1. In a medium bowl, whisk together mayonnaise, sour cream, milk, Dijon mustard, lemon juice, hot sauce, Worcestershire sauce, and garlic powder until smooth and well combined. Set aside.

Cook the Pasta

  • 2. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until very tender, about 15 minutes. Drain well and transfer to a large mixing bowl.

Flavor the Pasta

  • 3. Pour the apple cider vinegar over the warm pasta and stir until fully absorbed. Let the pasta cool for about 10 minutes.

Assemble the Salad

  • 4. Add the prepared dressing to the cooled pasta and mix until evenly coated. Stir in the chopped celery, shallots, and scallions. Season with salt and freshly ground black pepper to taste.

Chill and Serve

  • 5. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Cookix's Secrets

Alternative Cooking Method

  • Use whole wheat or gluten-free pasta for dietary preferences.

Flavor Development

  • Let the salad chill for at least an hour, but overnight refrigeration enhances the flavors even more.

Flavor Enhancements

  • Add crispy bacon bits or shredded cheddar cheese for extra richness.

Healthier Version

  • Substitute Greek yogurt for sour cream and use light mayonnaise for a lower-fat option.

Pasta Cooking

  • Cook the pasta slightly beyond al dente to ensure it absorbs the dressing well.

Regional Ingredient Substitutions

  • Replace apple cider vinegar with rice vinegar for a milder acidity.

Seasonal Tweaks

  • Incorporate diced bell peppers or cherry tomatoes for a fresh summer twist.

Serving Suggestions

  • Pair with grilled meats, sandwiches, or fresh greens for a complete meal.