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creamy dill macaroni salad

Creamy Dill Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Rubber spatula
  • 1 Set of measuring cups
  • 1 set of measuring spoons
  • 1 plastic wrap roll or 1 airtight container

Ingredients
  

  • 2 cup elbow macaroni dried
  • 1 tablespoon salt for boiling water
  • 3/4 cup mayonnaise full-fat
  • 1/2 cup sour cream full-fat
  • 2 tablespoon lemon juice fresh
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar granulated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper ground
  • 3 tablespoon fresh dill finely chopped
  • 1/2 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup red onion finely minced
  • 1/4 cup dill pickle optional; finely chopped

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon of salt, then add the elbow macaroni and cook according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain well.
  • In a small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, sugar, garlic powder, onion powder, salt, and black pepper until smooth.
  • Stir the chopped fresh dill into the dressing until evenly distributed.
  • Add the cooled, well-drained macaroni to a large mixing bowl.
  • Add the celery, red bell pepper, red onion, and chopped dill pickle (if using) to the macaroni.
  • Pour the creamy dill dressing over the macaroni mixture.
  • Gently fold everything together with a rubber spatula until all the pasta and vegetables are evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour before serving.

Notes

For best flavor, let the salad rest even longer (up to overnight) so the pasta fully absorbs the dressing, and if it seems a bit dry before serving, loosen it with a tablespoon or two of milk, sour cream, or mayonnaise. Finely chopping the vegetables ensures a pleasant texture and helps them distribute evenly, while rinsing the pasta thoroughly stops the cooking and removes excess starch that can cause clumping. Use fresh dill for the brightest flavor, but if you must use dried dill, reduce the amount to about 1 tablespoon and taste as you go. Serve the salad chilled, and keep it refrigerated, especially for outdoor gatherings, discarding any that has sat at room temperature for more than 2 hours.
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