Ingredients
- 2 cups elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped parsley
- Optional: 2 hard-boiled eggs, chopped
Feel free to swap the mayonnaise for Greek yogurt if you’re looking for a lighter twist. You can also add a touch of paprika for a subtle smoky flavor.
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Add the cooked macaroni to the bowl, followed by the red bell pepper, celery, red onion, and parsley. If using, gently fold in the chopped hard-boiled eggs.
- Toss everything together until the pasta is well coated with the dressing and the vegetables are evenly distributed.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld beautifully. This resting time reminds me of how my abuela would let her dishes rest, allowing all the flavors to bloom perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International