If you’re looking for a delicious and easy-to-make side dish for your next barbecue or potluck, look no further than this Hometown Creamy Macaroni Salad recipe. With its fresh and colorful vegetables, creamy dressing, and perfectly cooked pasta, this salad is sure to be a crowd-pleaser.
To start, gather all your ingredients, including bowtie pasta (or your pasta of choice), celery, tomatoes, corn, carrots, red onion, scallions, parsley, and hard-boiled eggs. For the dressing, you’ll need mayo, sour cream, cider vinegar, sugar, yellow mustard, kosher salt, and freshly cracked black pepper.
Begin by cooking the pasta until it’s al dente. Drain the pasta and rinse it under cold water to cool it down, then drain it again and set it aside. While the pasta is cooking, prepare the vegetables and herbs by chopping, dicing, and shredding as needed.
Next, make the dressing by whisking together the mayo, sour cream, cider vinegar, sugar, yellow mustard, kosher salt, and black pepper in a mixing bowl. Once the dressing is well incorporated, set it aside.
In a large bowl, combine the cooked pasta, fresh vegetables, and herbs. Add half of the dressing and mix well. Cover the bowl and chill it in the refrigerator for at least two hours. If needed or desired, add more dressing before serving.
This Hometown Creamy Macaroni Salad can be enjoyed right away, but it’s even better if chilled overnight and served the next day. The flavors will have a chance to meld together, resulting in a truly delicious salad.
If you’re looking for a versatile and crowd-pleasing side dish, this Hometown Creamy Macaroni Salad is a must-try. With its simple yet flavorful ingredients and easy preparation, it’s the perfect addition to any gathering. Enjoy!
Hometown Creamy Macaroni Salad
- 1 lb bowtie pasta, or pasta of choice
- 1 cup celery, finely chopped
- 1 cup tomato, finely diced (seeds removed, optional)
- ½ cup corn, drain if using canned corn
- ½ cup fresh carrots, shredded (squeeze between paper towels to remove moisture)
- ¼ cup red onion, finely chopped (let sit in cold water for a few min (then drain) before adding to the salad)
- ¼ cup scallions, thinly sliced rounds
- 2 tablespoons fresh parsley, chopped
- 3 hard boiled eggs, chopped (optional)
- 1 cup mayo
- 6 tablespoons sour cream
- 3 tablespoons cider vinegar
- 3 teaspoons sugar
- 1 ½ teaspoon dry yellow mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
Cook pasta until al dente, drain, run cold water over pasta to cool, drain once more, set aside.
Prepare fresh vegetables and herbs, set aside.
Prepare dressing by adding ingredients to a mixing bowl, whisk until nicely incorporated, set aside.
In a large bowl add the pasta, fresh vegetables, and herbs. Add half of the dressing and mix well. Cover and chill in the refrigerator for at least two hours. Add more dressing as needed or desired. It is even better chilled overnight and served the next day.
Chill for at least two hours, add more dressing as needed or desired. It is even better chilled overnight and served the next day. Enjoy!