Creamy macaroni cold pasta salad combines tender elbow macaroni with crisp vegetables and a rich creamy mayo-based dressing.

12 oz elbow macaroni

1 cup celery, diced

1 cup carrot, diced

1/2 cup red onion, diced

1/2 cup bell pepper, diced (any color)

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup buttermilk

2 tbsp fresh dill or parsley, chopped

1 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp paprika (optional, for color)

Cook Mode Prevent your screen from going dark

1. Bring large pot of salted water to boil and cook macaroni al dente.

2. Drain pasta and rinse thoroughly under cold water until completely cooled.

3. Whisk together mayonnaise, sour cream, buttermilk, Dijon mustard, salt, and pepper.

4. Add cooled pasta, celery, carrot, red onion, bell pepper, and dill to large bowl.

5. Pour creamy dressing over salad and toss until evenly coated.

6. Chill 30+ minutes before serving.

Rinse macaroni well with cold water to remove excess starch.

Add more buttermilk for thinner consistency if desired.

Store covered in refrigerator up to 3 days.