This creamy pasta salad recipe is easy and a huge hit at every function I take it to. I've looked all over for a great macaroni salad, and this is it! I like my salads to have a lot of creamy dressing, so I always make an extra half-batch of the dressing and add it as necessary to add more moisture since the pasta soaks up so much sauce.
Ingredients
- elbow macaroni: 3 cups
- salt: 1 tsp
- dry mustard powder: 1 tsp
- garlic powder: 0.75 tsp
- paprika: 0.5 tsp
- onion powder: 0.5 tsp
- ground white pepper: 0.25 tsp
- ground black pepper: 0.25 tsp
- ½ cups mayonnaise: 1 piece
- evaporated milk: 1 can (5 ounce can)
- sour cream: 0.5 cup
- onion: 0.5 cup (finely chopped)
- green bell pepper: 3 Tbsp (finely chopped)
- red bell pepper: 3 Tbsp (finely chopped)
- yellow bell pepper: 2 Tbsp (finely chopped)
- celery: 0.5 cup (finely chopped)
- carrots: 0.5 cup (finely chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
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While the macaroni is cooking, mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper together in a small bowl.
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Whisk mayonnaise, evaporated milk, and sour cream together in a large salad bowl until smooth and creamy. Stir in seasoning mix until well blended.
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Drain and rinse macaroni under cold water until cooled. Drain again.
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Add macaroni, onion, celery, carrots, and bell peppers to the salad bowl; mix until well combined and coated with dressing.
