Best Creamy Macaroni Salad
This creamy macaroni salad is a classic crowd-pleaser loaded with tender pasta, crisp vegetables, and a rich, tangy dressing. The Knorr vegetable mix brings bold flavor, while the mayo and sour cream keep everything perfectly creamy. It’s the kind of make-ahead side dish that gets better overnight—perfect for picnics, potlucks, and family gatherings.
Ingredients
- 1 pound elbow macaroni or rotini/small shells
- 1 package Knorr vegetable soup mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1 red bell pepper finely chopped
- 1/2-1 green bell pepper finely chopped
- 8 oz frozen peas thawed
- 1 stalk celery finely chopped
- 1 cup green onions thinly sliced
- black pepper to taste
Instructions
- Cook the macaroni according to package directions until fully tender (not al dente).
- Rinse the cooked pasta thoroughly under cold water until completely chilled. Drain well and let sit to remove excess moisture.
- In a large bowl, mix together the Knorr vegetable soup mix, mayonnaise, and sour cream until smooth.
- Add chopped red and green bell peppers, celery, green onions, and thawed peas to the dressing. Stir to combine.
- Add the cooled macaroni and mix thoroughly until all the pasta is evenly coated.
- Season with black pepper to taste and mix again.
- Cover and refrigerate for at least a few hours, preferably overnight, before serving for best flavor.
Notes
This salad tastes even better the next day as the flavors meld together. If it thickens too much in the fridge, stir in a splash of milk or a little extra mayo before serving.
Nutrition
Calories: 360kcal
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