Classic Macaroni Salad

Macaroni salad is a must-have side dish when feeding a crowd. Tender elbow noodles soak up the dressing ingredients while colorful vegetables add a delightful crunch.

📝 Ingredients

• 4 quarts water
• 1 tablespoon kosher salt
• 1 pound elbow macaroni
• 1/3 cup red bell pepper (finely chopped)
• 1/3 cup celery (finely chopped)
• 1/3 cup red onion (finely chopped)
• 1/3 cup carrots (finely chopped)
• 1/3 cup dill pickle (finely chopped)
• 2 tablespoons dill pickle juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 3/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/3 cup sour cream
• 1 1/2 cups mayonnaise

👨‍🍳 Instructions

1. 1Cook the Pasta - In a large pot bring water and 1 tablespoon of salt to a boil. Cook pasta until slightly softer than al dente, about 6 to 7 minutes.
2. 2Drain & Rinse the Noodles - Drain using a colander and rinse with cold water until cool, about 1 minute. Briefly drain excess water as the noodles should be slightly wet. Then add pasta to a large bowl.
3. 3Add the Vegetables - Add and stir in the bell pepper, celery, onion, carrots, dill pickles, dill pickle juice, apple cider vinegar, honey, mustard, parsley, chives, salt, garlic powder, and black pepper. Allow the mixture to sit for 5 minutes.
4. 4Add the Mayonnaise & Serve - Stir in the sour cream and mayonnaise until combined. Taste and season with more salt and pepper as desired. The salad will become thicker as it sits for about 10 minutes. Cover and refrigerate until ready to serve.