Salade de macaronis aux olives

Ingrédients

• 12 oz Elbow Macaroni
• 1.25 cups Mayonnaise
• 0.5 cup Sour Cream
• 2 tbsp White Vinegar
• 1 tbsp Dijon Mustard
• 1 tsp Granulated Sugar
• 2 whole Celery Stalks
• 1 whole Red Bell Pepper
• 0.5 whole Red Onion
• 0.75 cup Green Olives
• 0.25 cup Fresh Parsley
• 1 tsp Kosher Salt
• 0.5 tsp Freshly Ground Black Pepper
• 4 whole Hard-Boiled Eggs

Préparation

1. 1

   Cook and Prepare the Elbow Macaroni: Bring a large pot of salted water to a boil and cook the 12 oz Elbow Macaroni until al dente, about 1 minute less than package directions. You want it slightly firm so it holds up to mixing and doesn't turn mushy. Drain immediately and rinse under cold running water until completely cool. This stops the cooking process and removes excess starch that could make your salad gummy. Shake off any excess water—you want the pasta dry before mixing.

2. 2

   Prepare the Vegetables and Eggs: Finely dice the 2 whole Celery Stalks, 1 whole Red Bell Pepper, and 0.5 whole Red Onion. I like to keep the dice uniform for even distribution in every bite. The red bell pepper should yield about 1 cup diced, and the red onion about ½ cup minced. Halve or slice the 0.75 cup Green Olives—pitted, of course. Chop the 4 whole Hard-Boiled Eggs into small pieces, keeping some texture. Finely chop the 0.25 cup Fresh Parsley for garnish later. This prep work ensures every forkful has the perfect ratio of ingredients.

3. 3

   Whisk Together the Creamy Dressing: In a large bowl, combine the 1.25 cups Mayonnaise, 0.5 cup Sour Cream, 2 tbsp White Vinegar, 1 tbsp Dijon Mustard, and 1 tsp Granulated Sugar. The vinegar and mustard cut through the richness, while the sugar balances the acidity. Add the 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper, then whisk until completely smooth and well combined. Taste and adjust seasoning if needed—remember, the olives and eggs will add their own saltiness, so go easy at this stage.

4. 4

   Combine All Ingredients and Chill: Add the cooled macaroni, diced vegetables, sliced green olives, and chopped eggs to the bowl with the dressing. Fold everything together gently but thoroughly, ensuring the pasta is evenly coated. The dressing should cling to each piece without pooling at the bottom. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. This chilling time allows the flavors to meld together beautifully. The pasta will absorb some of the dressing, creating that signature creamy texture that makes this salad so satisfying.

5. 5

   Garnish and Serve: Just before serving, give the salad a good stir and check the consistency. If it seems thick, you can add a splash of milk or buttermilk to loosen it slightly. Sprinkle the chopped fresh parsley over the top for a pop of color and freshness. Serve chilled in a large bowl with a sturdy spoon. The ideal bite should have tender pasta, crunchy vegetables, briny olives, and creamy dressing all in one. This salad keeps well in the fridge for up to 3 days, though it's best within the first 24 hours when the textures are at their peak.