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Pioneer Woman Macaroni Salad

Pioneer Woman Macaroni Salad
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Macaroni salad has roots in American cuisine, becoming popular in the 20th century as a staple of summer cookouts. The Pioneer Woman’s version is creamy and full of flavor, featuring macaroni, bell peppers, celery, onions, and hard-boiled eggs, all tossed in a tangy-sweet dressing. It’s versatile, customizable, and always a crowd-pleaser.

Ingredients

  • Elbow macaroni (1 lb)

  • Mayonnaise (1 cup)

  • Sour cream (½ cup)

  • Apple cider vinegar (2 tbsp)

  • Sugar (2 tsp)

  • Mustard (1 tbsp, yellow or Dijon)

  • Salt and black pepper (to taste)

  • Celery (2 stalks, diced)

  • Red bell pepper (1, diced)

  • Green onions (3, sliced)

  • Hard-boiled eggs (3, chopped)

  • Fresh parsley (for garnish)

Instructions

Step 1: Cook the pasta

Boil elbow macaroni in salted water until al dente. Drain and rinse under cold water to stop cooking.

Step 2: Prepare the dressing

In a mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, mustard, salt, and black pepper until smooth.

Step 3: Chop vegetables and eggs

Dice celery, bell pepper, and green onions. Peel and chop hard-boiled eggs.

Step 4: Combine ingredients

In a large bowl, combine cooled pasta, chopped vegetables, eggs, and dressing. Mix gently until pasta is well coated.

Step 5: Chill and serve

Cover and refrigerate for at least 1 hour before serving to let the flavors meld together. Garnish with fresh parsley.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-macaroni-salad/