Macaroni Salad

This creamy macaroni salad is a refreshing side dish that is perfect for summer barbecues, picnics, buffets, and family meals. Tender macaroni combines with crisp vegetables and a rich mayonnaise dressing, while sultanas add a delicate touch of natural sweetness. Easy to prepare ahead of time, this colourful salad tastes even better after chilling, making it an ideal make-ahead favourite.

Prep Time 15

Cook Time 10

Chilling 1

Total Time 1 25

Servings Portions

Ingredients

For the Salad:

300 g macaroni dried
2 medium tomatoes deseeded and diced
½ medium cucumber diced
1 small red bell pepper diced
1 small green bell pepper diced
50 g sultanas
2 tbsp fresh parsley finely chopped

For the Dressing:

250 ml mayonnaise
2 tbsp sour cream
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp sugar
½ tsp garlic powder
½ tsp onion powder
Salt to taste
Freshly ground black pepper to taste

Instructions

Bring a large saucepan of lightly salted water to the boil. Add the macaroni and cook according to the packet instructions until just tender.
300 g macaroni
Drain the macaroni thoroughly and rinse under cold running water to stop the cooking process. Allow it to drain well before transferring it to a large mixing bowl.
Add the diced tomatoes, cucumber, red bell pepper, green bell pepper, sultanas if using and chopped parsley to the bowl.
2 medium tomatoes, ½ medium cucumber, 1 small red bell pepper, 1 small green bell pepper, 50 g sultanas, 2 tbsp fresh parsley
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt and black pepper until smooth.
250 ml mayonnaise, 2 tbsp sour cream, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp sugar, ½ tsp garlic powder, ½ tsp onion powder, Salt, Freshly ground black pepper
Pour the dressing over the macaroni and vegetables.
Gently fold everything together until all the ingredients are evenly coated with the dressing.
Taste and adjust the seasoning if required.
Cover the bowl and refrigerate for at least one hour to allow the flavours to develop.
Give the salad a gentle stir before serving. Garnish with a little extra chopped parsley if desired.

Equipment

Notes

Serving:

Serve alongside grilled burgers, barbecue chicken, sausages, steaks, ribs, roast chicken, grilled salmon, or as part of a picnic spread with crusty bread and fresh green salad.

Storage:

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is not suitable for freezing, as the mayonnaise dressing may separate once thawed.

Nutrition