Description
This classic macaroni salad is the perfect side dish for summer picnics and BBQs, combining tender pasta with crunchy vegetables and a tangy, creamy dressing. With a balance of sweet gherkins, bell peppers, and hard-boiled eggs, it offers a refreshing and satisfying flavor that pairs well with grilled meats and other outdoor favorites.
Ingredients
Scale
Pasta
- 8 oz dry macaroni noodles (227g)
Vegetables and Eggs
- ½ cup finely diced sweet gherkins (80g)
- ¾ cup finely diced red bell pepper (100g)
- â…“ cup thinly sliced celery (55g)
- â…“ cup finely diced red onion (45g)
- 2 large hard-boiled eggs, finely diced
Dressing
- ¾ cup mayonnaise (175g)
- ¼ cup sour cream (70g)
- 2 tablespoons sweet pickle juice
- 1 tablespoon red wine vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- â…› teaspoon garlic powder
- â…› teaspoon crushed red pepper (optional)
Other
- 1 teaspoon olive oil (to drizzle on noodles after cooking)
Instructions
- Cook the pasta: Cook the macaroni noodles according to the package instructions until al dente. Drain the noodles and rinse them under cold water to stop the cooking process and cool them down. Drizzle with a teaspoon of olive oil and stir gently to prevent the noodles from sticking together.
- Combine salad ingredients: In a large mixing bowl, combine the cooled macaroni noodles with finely diced sweet gherkins, red bell pepper, celery, red onion, and diced hard-boiled eggs. Mix everything thoroughly to ensure an even distribution of ingredients.
- Prepare the dressing: In a separate bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, granulated sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper (if using). Whisk until the dressing is smooth and well combined.
- Toss salad with dressing: Pour the prepared dressing over the macaroni mixture. Toss gently but thoroughly to coat all the ingredients evenly with the dressing.
- Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least 1 hour to allow flavors to meld. Before serving, give it a good stir to redistribute the dressing and enjoy chilled.
Notes
- For best results, prepare the salad several hours ahead to allow flavors to develop.
- You can substitute mayonnaise with a lighter version or Greek yogurt for a healthier twist.
- Add freshly chopped herbs like dill or parsley for extra freshness.
- If you prefer, omit the crushed red pepper for a milder flavor.
- Make sure to rinse the cooked pasta well to stop cooking and cool it down.
- This salad keeps well in the refrigerator for up to 2 days.
