Macaroni Salad
User Reviews
5
Macaroni Salad
Description
The Macaroni Salad starts by cooking elbow macaroni to tender consistency, then rinsing it under cold water to stop cooking and prevent sticking. The pasta is combined in a large bowl with finely chopped celery, bell pepper, red onion, diced carrots, chopped pickles, and chopped hard-boiled eggs for varied texture and flavor.
The dressing combines sour cream, mayonnaise, Dijon mustard, white or cider vinegar, pickle juice, sugar, salt, black pepper, and finely chopped fresh herbs like parsley. This creates a tangy, creamy sauce that coats the pasta and vegetables evenly. The salad should be chilled for about an hour or longer to allow the flavors to blend and the dressing to soak into the pasta.
This salad is a classic side for picnics, barbecues, or potlucks. The Dijon mustard adds a slight spicy kick, but it can be swapped for other mustards to suit taste. Herbs like chives, basil, tarragon, or cilantro can be used as alternatives for different flavor notes.
Rinsing the pasta before mixing is important to avoid overcooking and clumping. Allowing the salad to rest refrigerated enhances the flavor integration, making it more enjoyable than serving immediately.
Ingredients
For the Salad:
- 8 ounces macaroni pasta dried
- 1 cup celery finely chopped
- ½ cup bell pepper finely chopped
- ½ cup red onion finely chopped
- ½ cup carrot diced
- ½ cup pickles finely chopped
- 2 egg chopped, hard-boiled
For the Dressing:
- ¾ cup sour cream
- ½ cup mayonnaise
- ¼ cup pickle juice
- 2 Tbsp Dijon mustard
- 2 Tbsp white vinegar or cider vinegar
- 2 tsp granulated sugar
- ½ tsp kosher salt
- ½ tsp black pepper ground
- ¼ cup parsley chopped, or other herbs (chives, basil), fresh
Instructions
For the salad:
- Bring a large pot of water to a boil. Season with salt. Add the pasta and cook according to package directions or until tender.
- Drain and rinse under cold water. Place in a large bowl. Add the remaining ingredients.
For the dressing:
- In a large mixing bowl, combine the sour cream, mayonnaise, mustard, vinegar, pickle juice, sugar, salt, and pepper. Whisk until combined. Stir in the chopped herbs. Pour the dressing over the salad and stir to combine. Cover and let stand for 1 hour before serving or chill for up to 4 days. Best if made and refrigerated overnight before serving.
Notes
- Refrigerate the salad at least 1 hour before serving to let the flavors blend well.
- Rinse cooked pasta under cold water to stop cooking and prevent clumping.
- Dijon mustard gives a slight kick; substitute with honey or yellow mustard if preferred.
- Use all the dressing provided as the pasta absorbs it to stay moist and flavorful.
- Fresh herbs like chives, basil, tarragon, or cilantro can be substituted for parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 518mg | 22% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2071IU | 41% |
| Vitamin C | 16mg | 18% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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