Description
Classic Macaroni Salad is a timeless dish that adds a touch of nostalgia to any gathering. This creamy, flavorful salad combines perfectly cooked macaroni with crunchy vegetables and a zesty dressing, making it an ideal choice for potlucks, picnics, or family dinners.
Ingredients
Scale
- 8 ounces dried macaroni pasta
- 1/2 red bell pepper, diced
- 2 stalks celery, diced
- 1/3 cup red onion, finely diced
- 5 sweet gherkins, finely diced
- 4 ounces cheddar cheese, cubed
- 2 hard-boiled eggs, diced
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons sweet pickle juice
- 1 tablespoon cider vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
Instructions
- Cook the macaroni pasta in salted boiling water until al dente. Drain and rinse with cold water. Toss with olive oil to prevent sticking.
- In a large mixing bowl, combine the cooked pasta with the bell pepper, celery, red onion, gherkins, cheddar cheese, and hard-boiled eggs.
- In another bowl, whisk together mayonnaise, sour cream, sweet pickle juice, cider vinegar, sugar, dijon mustard, salt, black pepper, garlic powder until smooth.
- Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
- Chill in the refrigerator for at least one hour before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 330
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: Feel free to customize by adding peas or corn for extra color and flavor. For a vegan option, substitute mayonnaise and sour cream with plant-based alternatives.