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Creamy Macaroni Salad

Jennifer Schall knows her way around the kitchen. After working in the IT industry for awhile, she traded in her desk for a wooden spoon. Now Jennifer develops recipes for her dynamic site, My Kitchen Addiction. She covers the spectrum of sweet and savory beautifully, with weekly recipes ranging from classic standbys to sweeter indulgences. This macaroni salad is a fantastic summer picnic recipe that Jennifer created after realizing so many store-bought macaroni salads were too sweet for her liking. She uses a nice mixture of mayonnaise and sour cream here, balanced with finely chopped vegetables and the perfect amount of salt. A direct invitation for a little outdoor dining? We think so.


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1 pound elbow macaroni pasta

4 stalks of celery, finely diced

1/2 red bell pepper, finely diced

1/2 red onion, finely diced, soaked in cold water for 5 minutes and drained

3/4 cup light mayonnaise

1/2 cup light sour cream

3 tablespoons apple cider vinegar

1 tablespoon granulated sugar

2 teaspoons dry ground mustard

Kosher salt

Freshly ground black pepper


1. Cook the macaroni according to the package directions. Rinse with cold water and drain.

2. Transfer to a large mixing bowl. Add the chopped celery, bell pepper and onion, and stir to combine.

3. In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, sugar and ground mustard to make the creamy dressing for the salad. Pour the dressing over the pasta and vegetables in the mixing bowl, and stir to combine.

4. Season to taste with salt and pepper. Refrigerate for at least 1 hour prior to serving. Store covered in the refrigerator for up to 3 days.

Serves 12 to 15

Adapted from the Food Network Kitchens

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