Creamy Macaroni Salad
This creamy macaroni salad features al dente pasta, crunchy vegetables, and a tangy dressing, making it a perfect side for barbecues and potlucks.
Ingredients
Pasta and Vegetables
- 8 oz dry macaroni noodles Use good-quality elbow or small macaroni cooked to al dente.
- ½ cup finely diced sweet gherkins Adds brightness and sweetness.
- ¾ cup finely diced red bell pepper For color and crunch.
- ⅓ cup thinly sliced celery Provides a crunchy texture.
- ⅓ cup finely diced red onion Adds a sweet and sharp flavor.
- 2 large hard-boiled eggs, finely diced For extra creaminess and heft.
Dressing
- ¾ cup mayonnaise Use full-fat for best mouthfeel.
- ¼ cup sour cream Adds tang to the dressing.
- 2 Tbsp sweet pickle juice For a touch of acidity.
- 1 Tbsp red wine vinegar Brightens the flavor.
- 1 Tbsp sugar Balances the dressing.
- 2 tsp Dijon mustard Adds depth of flavor.
- ¼ tsp salt To season.
- ¼ tsp black pepper To season.
- ⅛ tsp garlic powder For flavor.
- ⅛ tsp crushed red pepper For a subtle kick.
Instructions
Preparation
- Boil the macaroni in a large pot of generously salted water until just al dente, then drain and rinse under cold water to stop cooking. Toss the cooled pasta with a teaspoon of olive oil.
- In a large bowl, stir together the cooled macaroni with the gherkins, red bell pepper, celery, red onion, and diced eggs.
- In a separate bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon, salt, pepper, garlic powder, and crushed red pepper until glossy and smooth.
- Pour the dressing over the macaroni mixture, toss gently to coat, cover, and refrigerate for at least 1 hour to let flavors meld.
Notes
For best results, salt the pasta water well and rinse the pasta thoroughly. Chill the salad at least one hour for optimal flavor melding. Store in an airtight container in the fridge for up to 3-4 days.