Creamy Garlic Macaroni Salad
This creamy garlic macaroni salad combines tender pasta with a rich, tangy dressing made with fresh garlic, mayonnaise, sour cream and Romano cheese. It is an easy make-ahead side dish for cookouts, potlucks, parties and family dinners.
- Prep Time: 15 minutes
- Chill Time: 4 Hours
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8-10 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup full-fat mayonnaise, plus more as needed
- ¼ cup sour cream
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 3 large garlic cloves, finely grated or minced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon kosher salt, plus more for the pasta water
- ½ teaspoon freshly ground black pepper
- ¼ cup finely grated Romano cheese
- 1 to 2 tablespoons reserved pasta water, if needed
- Chopped fresh parsley and additional Romano cheese for serving, optional
Instructions
- Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to the package directions until tender. Avoid leaving the pasta too firm because it will become firmer after chilling.
- Before draining the macaroni, reserve approximately ¼ cup of the pasta water. Drain the pasta and rinse it under cold running water to stop the cooking process.
- Shake the colander well and allow the macaroni to drain for several minutes. Removing the excess water prevents the dressing from becoming thin.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, olive oil and red wine vinegar.
- Add the grated garlic, garlic powder, onion powder, oregano, dried parsley, salt and black pepper. Whisk until thoroughly combined.
- Stir the grated Romano cheese into the creamy garlic dressing.
- Add the cooled, well-drained macaroni to the bowl. Fold everything together until the pasta is evenly coated. If the dressing is too thick, add reserved pasta water one tablespoon at a time.
- Cover the bowl and refrigerate the macaroni salad for at least four hours. For the strongest flavor, refrigerate it overnight.
- Stir the salad thoroughly before serving. If the pasta has absorbed too much dressing, fold in one or two additional tablespoons of mayonnaise.
- Garnish with chopped parsley, black pepper and additional Romano cheese, if desired. Serve chilled.
Notes
- Use both fresh garlic and garlic powder for the strongest, most evenly distributed garlic flavor.
- Finely grate the fresh garlic so it blends smoothly into the dressing without leaving large pieces.
- Cook the macaroni until tender rather than very firm or al dente. Cold pasta becomes firmer after refrigeration.
- Drain the rinsed pasta thoroughly so excess water does not dilute the dressing.
- The garlic flavor becomes stronger as the salad rests. Three cloves provide a bold flavor after chilling overnight.
- Freshly grated Romano gives this salad a salty, savory finish. Parmesan can be substituted for a milder flavor.
- Macaroni absorbs dressing as it sits. Add a small amount of mayonnaise before serving if the salad appears dry.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Do not leave the salad at room temperature for longer than two hours, or one hour when the temperature is above 90°F.
- Freezing is not recommended because the creamy dressing may separate and the macaroni can become soft.
Make It Your Own
- Add ¼ cup finely diced celery for crunch.
- Fold in chopped roasted red peppers.
- Add sliced black olives or chopped pepperoncini.
- Stir in diced provolone or mozzarella.
- Add chopped fresh basil or parsley.
- Sprinkle cooked crumbled bacon over the top.
- Add diced grilled chicken to turn it into a light meal.
- Substitute Parmesan cheese for the Romano.
Find it online: https://www.firsthomelovelife.com/creamy-garlic-macaroni-salad/