Classic Macaroni Salad
Yield: 12 servings
Calories: 373kcal
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 (946 ml) water
- 1 tablespoon (15 g) kosher salt, for boiling the pasta
- 1 pound (454 g) elbow macaroni
- ⅓ cup (45 g) red bell pepper, finely chopped
- ⅓ cup (50 g) celery, finely chopped
- ⅓ cup (50 g) red onion, finely chopped
- ⅓ cup (35 g) carrots, finely chopped
- ⅓ cup (71 g) dill pickle, finely chopped
- 2 tablespoons (30 ml) dill pickle juice
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) dijon mustard
- 1 tablespoon (5 g) chopped parsley
- 1 tablespoon (3 g) chopped chives
- ¾ teaspoon (3 g) kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅓ cup (79 ml) sour cream
- 1 ½ cups (355 ml) mayonnaise
Special Equipment
Instructions
- 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.
- Drain pasta, 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.
- 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.
- 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.
Notes
- Recipe Yield: 9 cups
- Serving Size: 3/4 cup
- Storing: Store in the refrigerator in an airtight container for up to 5 days.
Nutrition
Calories: 373kcal | Carbohydrates: 34g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1018mg | Potassium: 172mg | Fiber: 2g | Sugar: 5g | Vitamin A: 789IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 2mg
Recipe Link
Recipe Video