Before serving, bring all of the components to room temperature. The dressing can be made up to 3 days ahead and refrigerated the pasta, vegetables, and basil can be prepared up to 1 day ahead and refrigerated. Keep in mind that the dressing will thicken a bit as it sits. Serve immediately or let sit for up to an hour at room temperature before serving.

In a large bowl, combine the mayonnaise, sour cream, sugar, mustard, vinegar, water, salt, pepper, and onion powder.Īdd the cooked pasta, carrots, celery, bell pepper, scallions, and basil to the bowl.

While the pasta boils, prep all the add-ins.ĭrain the pasta in a colander and let cool to room temperature. Cook the pasta until tender according to package instructions (about 1 minute past al dente). Step-by-Step Instructionsīring a large pot of salted water to a boil. As you can see, I use cavatappi farfalle or fusilli would also work well. You don’t have to use elbow noodles to make macaroni salad. What You’ll Need To Make A Better Macaroni Salad Macaroni salad pairs nicely with burgers, hot dogs, fried chicken, BBQ ribs, or grilled or BBQ chicken. However, keep in mind that the dressing thickens and gets absorbed by the noodles as the salad sits, so while all the components can be prepared ahead, it’s best to wait until right before serving to toss everything together. The key to the perfect creamy texture is thinning the dressing with a bit of water, so it coats the pasta without getting too clingy. Cutting the traditional all-mayo dressing with sour cream and mustard makes the salad slightly tangy, while the basil and veggies add fresh summer flavor. I call this one “better” because it’s got all the appeal of the old-school, mayo-dressed version but with a few updates-namely, sour cream, Dijon mustard, fresh basil, and loads of crisp, crunchy veggies-to make it taste brighter. Macaroni salad is a staple at summer picnics, BBQs, and potlucks.

Recipe for classic macaroni salad