Pasta Salad With Mayo Recipe

Ingredients

• 8 ounces dry elbow macaroni (preferably ridged) ( or small pasta shape of choice)
• 1 medium red onion (finely chopped )
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 tablespoons yellow mustard (Dijon or whole-grain mustard can be substituted)
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon fine sea salt (plus more, to taste)
• 1/4 teaspoon fresh ground black pepper (plus more, to taste)
• 1 to 2 tablespoons honey (optional, for a sweet version)
• 1 medium bell pepper (seeds removed and chopped)
• 2 celery ribs (finely chopped)
• 3 radishes (trimmed and finely chopped )
• 1 to 2 medium dill pickles (finely chopped, optional)

Instructions

1. 1

   Cook pasta: Cook the pasta as directed on the package. Once done, drain and rinse with cold water to stop the cooking process and remove excess starch.

2. 2

   Mellow onions: Place the chopped onions in a small bowl, cover with cold water, and let them sit for 5 minutes to mellow their sharp taste, then drain.

3. 3

   Whisk dressing: In a large salad bowl, whisk together the sour cream, mayonnaise, mustard, cider vinegar, salt, and pepper to create the dressing. Add honey if you prefer a touch of sweetness.

4. 4

   Combine ingredients: To the bowl with the dressing, add the cooked macaroni, drained onions, bell pepper, celery, radish, and pickles, if using. Stir until everything is well coated with the dressing. Taste and adjust seasoning with more salt and pepper if needed.

5. 5

   Chill salad: Store in the fridge for at least 2 hours so that the flavors have time to meld. If possible and for best flavor, take the salad out of the fridge 30 minutes before serving.