Description
This tangy Italian macaroni salad is a vibrant, flavorful side dish perfect for any occasion. Featuring elbow macaroni tossed in a creamy dressing made with mayonnaise, sour cream, and zesty Dijon mustard, it’s loaded with fresh cherry tomatoes, crisp bell peppers, black olives, and Parmesan cheese. Chilled to meld the flavors, this salad delivers a refreshing and savory experience that’s sure to steal the show 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 Pasta: 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 the pasta and stop further cooking.
- Prepare the Dressing: In a spacious mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, white vinegar, lemon juice, sugar, salt, and black pepper until smooth and creamy. Taste and adjust seasoning to ensure perfect balance of tanginess and creaminess.
- Combine Ingredients: Add the cooled macaroni to the dressing along with cherry tomatoes, red onion, black olives, bell peppers, parsley, and Parmesan cheese. Gently fold everything together to evenly coat the salad with the dressing without breaking the pasta or vegetables.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld beautifully and the salad chill thoroughly.
- Final Touches and Serve: Give the salad a gentle stir before serving. Adjust seasoning if needed. Serve chilled as a refreshing side dish and optionally garnish with additional fresh parsley for a vibrant presentation.
Notes
- For a lighter version, substitute mayonnaise and sour cream with Greek yogurt.
- Use fresh lemon juice and freshly ground black pepper for the best flavor.
- This salad can be made a day ahead to deepen flavors.
- Feel free to swap out the olives or omit them if you prefer.
- Mix different colored bell peppers for a colorful presentation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
