BEST MACARONI SALAD

Ingredients:

Pasta:

• 1 (16-ounce) box elbow macaroni pasta

Dressing:

• 1 1/2 cups mayonnaise
• 1/4 cup sour cream (optional: can be substituted with Greek yogurt for a lighter option)
• 1/2 cup apple cider vinegar
• 2 tablespoons mustard
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Salad:

• 16 ounces mild cheddar cheese, cut into small cubes
• 1/2 cup fresh parsley, chopped
• 1/3 cup fresh dill, minced
• 1/3 cup red onion, finely chopped
• 1 cup frozen petite peas, thawed
• 1/2 cup celery, diced
• 1 red bell pepper, chopped
• 6 bread and butter pickles, cut into small pieces
• 2-4 large hard-boiled eggs, chopped

Garnish (optional):

• 1/2 cup chopped parsley
• 1 cup cheddar cheese, cut into small cubes
• 1/2 cup chopped dill
• 2 hard-boiled eggs, roughly chopped
• 1/2 cup diced red onion

Instructions:

1. Cook the elbow macaroni pasta according to package instructions in well-salted water until al dente. Rinse with cool water and drain well. Allow the pasta to cool to room temperature.

2. In a small mixing bowl, whisk together mayonnaise, sour cream (if using), apple cider vinegar, mustard, sugar, salt, and black pepper until the dressing is smooth and well combined.

3. In a large mixing bowl, combine the cooled pasta, cubed cheddar cheese, chopped parsley, minced dill, finely chopped red onion, thawed petite peas, diced celery, chopped red bell pepper, and pieces of bread and butter pickles.

4. Pour the prepared dressing over the salad ingredients in the bowl. Gently fold everything together until all ingredients are evenly coated with the dressing. Add the chopped hard-boiled eggs and fold them in gently.

5. Cover the bowl with plastic wrap and refrigerate the salad for at least 6 hours, preferably overnight, to allow the flavors to meld.

6. Before serving, stir the salad well. Adjust seasoning if needed and add a tablespoon of milk or water, one at a time, if the dressing needs to be more creamy.

7. Optionally, spread the macaroni salad on a large serving platter and sprinkle with chopped parsley, cubed cheddar cheese, chopped dill, chopped hard-boiled eggs, and diced red onion for garnish.

8. Serve and enjoy!

Notes:

• If elbow macaroni is unavailable, fusilli, rotini, or penne can be used as substitutes for their compatibility with dressing dispersion.
• For a lighter option, substitute sour cream with Greek yogurt.
• Hard-boiled eggs can be purchased pre-cooked from many grocery stores if boiling them at home is challenging.