The Best Macaroni Salad

 

Ingredients:

• 12 oz dry macaroni noodles (ditalini or elbow macaroni)
• 3/4 cup red bell pepper, finely diced
• 2/3 cup sweet gherkins, finely diced
• 1/3 cup red onion, finely diced
• 1/3 cup celery, finely diced
• 3 hard boiled eggs, diced

Dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 2.5 tablespoons sweet gherkin juice
• 1-2 tablespoons apple cider vinegar (start with 1 tablespoon, adjust to taste)
• 1 tablespoon granulated sugar
• 3 teaspoons Dijon mustard
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Instructions:

1. Cook the Noodles:

   • In a large pot of salted water, cook the macaroni noodles according to package instructions until al dente. Drain and rinse with cold water to stop them from cooking further. This cools them down for the pasta salad.

2. Prepare the Dressing:

   • In a medium bowl, whisk together mayonnaise, sour cream, sweet gherkin juice, apple cider vinegar, sugar, Dijon mustard, red pepper flakes, salt, pepper, onion powder, and garlic powder until smooth and well combined. Taste and adjust seasoning as needed.

3. Combine Ingredients:

   • In a large mixing bowl, combine the cooked and cooled macaroni noodles, diced red bell pepper, sweet gherkins, red onion, and celery.

4. Add Eggs (Optional):

   • If using hard boiled eggs, dice them and fold them into the macaroni salad mixture.

5. Mix with Dressing:

   • Pour most of the dressing over the macaroni and vegetable mixture. Toss well to coat everything evenly. Reserve a small amount of dressing to toss with the salad again before serving, as the pasta will absorb some of the dressing while refrigerating.

6. Chill and Serve:

   • Cover the macaroni salad tightly with plastic wrap and refrigerate for at least 2 hours before serving. Toss the salad again before serving to redistribute the dressing.

7. Serve:

   • Enjoy your macaroni salad as a delicious side dish or main course!