This simple, cold macaroni salad is super creamy, flavorful and colourful since it is loaded with vegetables and topped with an oh-so-creamy dressing. Perfect for lunch or a light, vegetarian dinner or side dish.
Creamy Vegetable Macaroni Salad
I really like to make this vegetarian salad each time I need something quick and delicious. To make it extra creamy, I use both mayonnaise and sour cream; I also add Dijon mustard, which gives a strong flavour with a bit of spice.
This creamy macaroni salad with mayo is my go-to summer side dish, and it tastes better than the one I used to buy from the stores.
This homemade salad recipe is classic and simple; it is quick and easy to make, and you can load it with all the vegetables you fancy. I am sure, once you try making this recipe, you won't stop making it again and again.
Macaroni Salad Ingredients
Pasta: I always prefer the small-sized pasta when making salads. You may also use gluten-free pasta or whole-wheat pasta. You may also skip the macaroni to make this dish low-carb.
Vegetables: I used carrots, purple cabbage and green onion. You can add more veggies, such as sweet peas or cherry tomatoes.
Seasonings: I used onion powder, garlic powder, salt and ground black pepper.
For the creamy dressing: I used Mayonnaise, sour cream, olive oil, Dijon mustard and apple cider vinegar.
How To Make Creamy Vegetable Macaroni Salad
One (Cook the macaroni). Put a pot filled halfway with water over a high flame and bring to boil. Then add the macaroni and a pinch of salt.
Cook the macaroni until soft then drain.
Two (Prepare the vegetables). Peel the carrots then grate and slice both spring onions and cabbage finely.
Three (Prepare the dressing). In a bowl add all the vegetables then add olive oil, sour cream, mayonnaise, apple cider vinegar, dijon mustard, onion powder, garlic powder, salt and pepper then mix well until combined.
Four (Mix the macaroni with the dressing). Add the cooked macaroni to the previous mixture and stir.
Five. Garnish with chopped parsley (optional) then serve.
Store Leftovers
You can keep this salad in the fridge for three days in a sealed container; the taste even gets better on the second day.
Recipe FAQs
I don't recommend freezing this salad; it is delicious when it is fresh. You can make the amount you usually consume.
This is a classic and easy recipe to make pasta salad, But with a little twist, you can make it a whole meal. Adding a shredded baked chicken breast to this recipe makes it so nutritious, you can also add mushroom or even boiled eggs. Furthermore, you can add celery, green olive or any other vegetables you fancy.
Serving Suggestions
Serve this delicious salad with steak, chicken, or even fish. Here are some suggestions.
- Roasted Chicken With Herbs And Butter
- Baked Chicken Thighs With Honey And Garlic
- Honey Garlic Baked Salmon Recipe
- Butter Garlic Chicken Breast Recipe
- Steak With Garlic, Butter And Rosemary
More Salad Recipes
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Creamy Vegetable Macaroni Salad
Ingredients
- 300 g pasta , small shape
- ¾ cup carrot , grated
- ¾ cup purple cabbage , chopped
- ½ cup green onion , chopped
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- 2 teaspoon dijon mustard
Instructions
- Put a pot filled halfway with water over a high flame and bring to boil. Then add the macaroni and a pinch of salt.
- Cook the macaroni until soft then drain.300 g pasta
- Peel the carrots then grate and slice both spring onions and cabbage finely.¾ cup carrot, ½ cup green onion, ¾ cup purple cabbage
- In a bowl add all the vegetables then add olive oil, sour cream, mayonnaise, apple cider vinegar, dijon mustard, onion powder, garlic powder, salt and pepper then mix well until combined.½ cup sour cream, ½ cup mayonnaise, 1 tablespoon apple cider vinegar, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon onion powder, 2 teaspoon dijon mustard, 1 tablespoon olive oil
- Add the cooked macaroni to the previous mixture and stir.
- Garnish with chopped parsley (optional) then serve.
Notes
- don't overcook the macaroni. Be careful!.
- Sometimes I put a half teaspoon of dry basil to the spices which adds to the flavour. Try that if you like.
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