This creamy, colorful, and flavorful pasta salad is loaded with crunchy vegetables and coated in a rich tangy dressing. Perfect for BBQs, potlucks, picnics, or an easy side dish everyone will love!
🛒 Ingredients
- 3 cups elbow macaroni
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & black pepper
Vegetables
- 1 cup celery, diced
- 1 red bell pepper, diced
- ½ red onion, diced
- 2 green onions, sliced
👩🍳 Instructions
1️⃣ Cook the Pasta
Boil macaroni according to package directions until tender.
Drain and rinse with cold water to cool completely.
2️⃣ Make the Dressing
In a large bowl, whisk together mayonnaise, sour cream, vinegar, paprika, garlic powder, salt, and black pepper until creamy.
3️⃣ Add Vegetables
Stir in celery, bell pepper, red onion, and green onions.
4️⃣ Combine Everything
Add cooled macaroni to the dressing mixture.
Toss until every piece is coated evenly.
5️⃣ Chill
Cover and refrigerate for at least 1 hour before serving for the best flavor.
6️⃣ Serve
Serve cold and garnish with extra green onions if desired.
💡 Tips
- Chill overnight for even better flavor.
- Add shredded cheddar or crispy bacon for extra richness.
- Use rainbow pasta for a colorful twist.
❓Q/A
Q: Can I make this ahead of time?
Yes, it’s even better the next day.
Q: How long does it last in the fridge?
Up to 3–4 days in an airtight container.
Q: Can I use Greek yogurt instead of sour cream?
Absolutely, it works great.