Description

Guy’s Mac Salad is a creamy, comforting side dish perfect for summer BBQs. Made with tender elbow macaroni and a tangy dressing of mayonnaise, sour cream, and Dijon mustard, this salad is packed with crunchy shredded carrots, bell peppers, celery, and green onions. Chilled to meld flavors, it’s a refreshing and satisfying addition to your picnic or cookout spread.

Ingredients

Scale

Pasta

8 oz elbow macaroni (can swap for gluten-free pasta)

Dressing

1 cup mayonnaise (consider using Greek yogurt for a lighter option)
1/2 cup sour cream (extra Greek yogurt can replace it)
1 tbsp apple cider vinegar (adjust to taste)
1 tsp Dijon mustard (can substitute with yellow mustard)
1 tsp sugar (adjust to your palate)
1/2 tsp garlic powder (fresh garlic can enhance flavor)

Vegetables & Mix-ins

1 cup shredded carrots (can swap with grated zucchini)
1/2 cup diced green bell pepper (red or yellow bell pepper works too)
1/2 cup diced celery (omit for a smoother texture if desired)
1/2 cup chopped green onions (add diced hard-boiled eggs if desired)
1/2 cup diced sweet pickles/relief (optional for sweetness and tang)

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Instructions

Cook the macaroni: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool completely.
Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, and garlic powder until smooth and creamy.
Combine ingredients: Gently fold in the cooled macaroni, shredded carrots, diced bell pepper, diced celery, and chopped green onions. Mix carefully until everything is coated in the dressing.
Chill the salad: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for 30 minutes to 1 hour to allow the flavors to meld.
Serve: Before serving, give the salad a quick stir. Optionally, garnish with extra green onions or diced hard-boiled eggs, then serve it chilled.

Notes

For a lighter version, substitute mayonnaise and sour cream with Greek yogurt.
You can swap elbow macaroni for gluten-free pasta if needed.
Adjust apple cider vinegar and sugar to taste based on your preference for tang and sweetness.
Omit celery for a smoother texture if preferred.
Add diced hard-boiled eggs for extra richness and protein.
Rinse pasta under cold water to stop cooking and cool quickly.