This Best Macaroni Salad is a creamy and satisfying dish that blends pasta with fresh, crunchy vegetables and a flavorful dressing. I like how quick it is to throw together, making it a go-to for potlucks, barbecues, or an easy family side. The combination of mayonnaise, sour cream, and a vegetable soup mix gives this salad its standout taste.
Why You’ll Love This Recipe
I love this recipe because it's incredibly simple yet full of flavor. The texture from the crisp veggies and the creaminess of the dressing create a perfect balance. It’s one of those dishes that tastes even better after sitting for a few hours in the fridge, which makes it ideal for make-ahead meals or parties.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- elbow macaroni (or other pasta)
- Knorr vegetable soup/dip mix
- mayonnaise
- sour cream
- red bell pepper, finely chopped
- green bell pepper, finely chopped
- frozen peas, thawed
- celery, finely chopped
- green onions, sliced
Directions
- I cook the pasta according to the package instructions, then rinse with cold water and drain it well.
- In a large bowl, I combine the Knorr vegetable soup/dip mix with mayonnaise and sour cream until it's smooth.
- Then I stir in the chopped red and green bell peppers, peas, celery, and green onions.
- I fold the cooked macaroni into the dressing mixture until everything is well coated.
- A little black pepper on top finishes it off for me.
Servings and Timing
- Servings: 8 to 10
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Variations
I sometimes switch it up by adding:
- diced turkey for protein
- chopped hard-boiled eggs
- shredded cheddar cheese
It’s easy to tailor this salad based on what I have in the fridge.
Storage and Reheating
I store any leftover salad in an airtight container in the fridge for up to 3 days. Before serving again, I give it a good stir. If it seems a little dry, I add a spoonful of mayonnaise or sour cream to refresh the texture. I always serve it cold—no reheating needed.
FAQs
How far ahead can I make this salad?
I like to make it a few hours ahead so the flavors can blend. It stays good in the fridge for up to three days.
Can I use a different type of pasta?
Yes, I often swap elbow macaroni for rotini, shells, or penne depending on what I have available.
What if I can’t find Knorr vegetable soup mix?
If I’m out, I use a mix of dried onion flakes, garlic powder, and a few chopped fresh vegetables to create a similar flavor.
Is it okay to add meat?
Absolutely. I’ve added diced turkey, or grilled chicken before and it turns this into a full meal.
Can I freeze macaroni salad?
I don’t recommend freezing it since the texture of the pasta and dressing can change. It’s best enjoyed fresh from the fridge.
Conclusion
This Best Macaroni Salad has become a staple in my kitchen for a reason—it’s easy, flavorful, and always gets compliments. Whether I’m making it for a casual dinner or a party spread, it’s a dish that brings comfort and satisfaction every time.
Best Macaroni Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 to 10 servings
- Category: Salad, Side Dish
- Method: No-cook, quick prep
- Cuisine: American
Description
This creamy and satisfying Best Macaroni Salad blends elbow macaroni with fresh vegetables and a flavorful dressing made with mayonnaise, sour cream, and Knorr vegetable soup mix. Perfect for potlucks, barbecues, or as a quick family side dish, it’s a go-to recipe that can be easily customized to suit your taste.
Ingredients
- Elbow macaroni (or other pasta)
- Knorr vegetable soup/dip mix
- Mayonnaise
- Sour cream
- Red bell pepper, finely chopped
- Green bell pepper, finely chopped
- Frozen peas, thawed
- Celery, finely chopped
- Green onions, sliced
Instructions
Cook the pasta according to the package instructions, then rinse with cold water and drain well.
In a large bowl, combine the Knorr vegetable soup/dip mix with mayonnaise and sour cream until smooth.
Stir in the chopped red and green bell peppers, peas, celery, and green onions.
Fold the cooked macaroni into the dressing mixture, ensuring everything is well-coated.
Finish with a sprinkle of black pepper on top.
Notes
- You can switch up the pasta type (rotini, shells, penne) based on what you have available.
- Add-ins like chopped hard-boiled eggs, shredded cheddar cheese can customize the flavor.
- This salad is perfect for making ahead and can be stored in an airtight container in the fridge for up to 3 days.
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