Chef notes

A classic macaroni salad is a must-have at summer picnics and potlucks alike. A few simple ingredients (many of which you probably have on hand) come together to make a surprisingly flavorful pasta salad that is perfect to serve at room temperature or straight from the refrigerator. This recipe has everything you want in a macaroni salad – a creamy but light dressing, al dente pasta, crunchy fresh vegetables and a sprinkle of fresh herbs.

While the pasta cooks, you’ll have plenty of time to put everything else together. Make the dressing by quickly whisking together mayonnaise, sour cream, vinegar, sugar and mustard. Distilled white vinegar is ideal here because it packs a big acidic punch, but feel free to use whatever type of vinegar you have on hand. In fact, any strong vinegar like white wine or white balsamic will work. Chop up some fresh vegetables like sweet bell peppers, celery and scallions and add them to the mix. You can even use cooked vegetables here if you are looking to use up some leftovers (go ahead and add in some finely chopped broccoli or cooked peas). You’ll spend more time waiting for the pasta salad to marinate in the refrigerator than you will actually cooking through the recipe. Let the flavors meld for at least two hours, but overnight is even better. The waiting is the hardest part, but it is well worth it. Make it the day before your summer soirée so it is good to go when you are ready to serve – just fold in a handful of chopped fresh parsley at the last minute.

Technique Tip: Letting the mixture sit in the refrigerator for a few hours is the most important step! It allows all of the flavors to meld, giving you the most flavorful macaroni salad.

Swap Option: While elbow macaroni is classic for this creamy side dish, any short pasta such as corkscrews or bowties will work here.

Ingredients

2 tablespoons plus 1 teaspoon kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper
1 pound elbow macaroni
1 cup mayonnaise
1/3 cup sour cream
1/4 cup distilled white vinegar

2 tablespoons granulated sugar
2 tablespoons Dijon mustard
1¼ cups finely chopped bell pepper
1 cup finely chopped celery
1 cup thinly sliced scallions
1/4 cup chopped fresh parsley

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Preparation

Bring a large pot of water to a boil and season with 2 tablespoons salt. Add pasta and cook according to the package directions. Drain and let cool slightly.

In a large bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, 1 teaspoon salt and ½ teaspoon pepper. Add cooked pasta, bell pepper, celery and scallions and toss to combine. Cover and refrigerate at least 2 hours and up to 3 days. Stir in parsley before serving.