Description
This classic macaroni salad recipe is perfect for summer picnics and BBQs, combining tender macaroni noodles with a colorful mix of fresh vegetables and hard-boiled eggs, all tossed in a creamy, tangy dressing made with mayonnaise, sour cream, and a hint of sweet pickle juice. It’s a refreshing and crowd-pleasing side dish that’s easy to prepare and perfect for warm weather gatherings.
Ingredients
Scale
Salad
- 8 oz dry macaroni noodles (227g)
- 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)
Instructions
- Cook Macaroni: Cook macaroni noodles according to package instructions until tender but firm. Drain the noodles and rinse them immediately with 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 the finely diced sweet gherkins, red bell pepper, celery, red onion, and the diced hard-boiled eggs. Mix the ingredients well to distribute evenly.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, sweet pickle juice, red wine vinegar, granulated sugar, Dijon mustard, salt, ground black pepper, garlic powder, and optional crushed red pepper. Make sure the dressing is smooth and well combined.
- Toss Salad: Pour the prepared dressing over the macaroni vegetable mixture. Toss everything together carefully to coat the salad evenly with the creamy dressing.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld. Stir again before serving and enjoy your refreshing summer macaroni salad.
Notes
- For best results, use sharp cheddar or smoked paprika for an additional flavor boost.
- Make sure to rinse the pasta with cold water after cooking to prevent overcooking and sticking.
- Adjust the amount of crushed red pepper according to your spice preference or omit if sensitive to heat.
- This salad tastes even better when made a few hours ahead or the day before serving.
- Store leftovers covered in the refrigerator and consume within 2-3 days for freshness.
