Description
This creamy macaroni salad balances tangy dressing, crunchy vegetables, and tender pasta for a classic side dish.
Ingredients
- 8 ounces dry macaroni noodles
- 1 half cup finely diced sweet gherkins
- 3 quarter cup finely diced red bell pepper
- 1 third cup thinly sliced celery
- 1 third cup finely diced red onion
- 2 large hard-boiled eggs finely diced
- 3 quarter cup mayonnaise
- 1 quarter cup sour cream
- 2 tablespoons sweet pickle juice
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 1 quarter teaspoon salt
- 1 quarter teaspoon black pepper
- 1 eighth teaspoon garlic powder
- 1 eighth teaspoon crushed red pepper
Instructions
- Bring a pot of salted water to a boil. Cook the macaroni until just tender but still firm. Drain and rinse under cold water to cool completely. Toss lightly with a small drizzle of oil to prevent sticking.
- In a large bowl, combine the cooled macaroni, diced gherkins, bell pepper, celery, red onion, and chopped eggs.
- In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper until smooth.
- Pour the dressing over the macaroni mixture and gently toss until evenly coated.
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Before serving, stir well and adjust seasoning if needed. Add a small splash of pickle juice or a spoonful of mayo if the salad has thickened too much.
Notes
- Reserve a small portion of dressing and mix it in just before serving to refresh the salad.
- A squeeze of fresh lemon juice right before serving adds brightness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Bake
- Cuisine: American