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creamy herbed macaroni salad

Creamy Macaroni Salad With Herbs

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
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 measuring cup set
  • 1 measuring spoon set
  • 1 spatula or large spoon
  • 1 Plastic wrap or lid

Ingredients
  

  • 2 cup elbow macaroni dried
  • 1 tablespoon salt for boiling water
  • 1/2 cup celery finely chopped
  • 1/2 cup red bell pepper finely chopped
  • 1/4 cup red onion finely minced
  • 1/4 cup dill pickles finely chopped
  • 2 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh dill finely chopped
  • 1 cup mayonnaise full-fat
  • 1/4 cup sour cream
  • 2 tablespoon Dijon mustard
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper ground
  • 2 large hard-boiled eggs optional; chopped

Instructions
 

  • Bring a large pot of water to a boil, add the tablespoon of salt, then cook the elbow macaroni according to package directions until al dente.
  • Drain the cooked macaroni in a colander, rinse under cold water until completely cooled, and shake off excess moisture.
  • Transfer the cooled macaroni to a large mixing bowl and set aside.
  • On a cutting board, finely chop the celery, red bell pepper, red onion, dill pickles, parsley, and dill.
  • Add the chopped celery, red bell pepper, red onion, dill pickles, parsley, dill, and optional chopped hard-boiled eggs to the bowl with the macaroni.
  • In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, kosher salt, and black pepper until smooth.
  • Pour the dressing over the macaroni mixture and gently fold with a spatula or large spoon until everything is evenly coated.
  • Taste the salad and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
  • Before serving, give the macaroni salad a gentle stir and, if it looks dry, add a spoonful of mayonnaise or a splash of vinegar to loosen it slightly.

Notes

For best results, cook the pasta just to al dente so it holds its shape and absorbs the dressing without turning mushy, and make sure it cools completely before mixing to prevent the dressing from separating. Chilling time is important because the flavors develop and the dressing thickens slightly, so plan ahead and, if making a day in advance, refresh with a small amount of extra mayonnaise or sour cream just before serving. Finely chopping the vegetables and herbs ensures an even distribution of flavor and texture in each bite, and you can adjust herbs to taste, swapping in chives or basil if you like. Keep the salad refrigerated and avoid leaving it at room temperature for more than 2 hours, especially in warm weather, and always taste and re-season right before serving since flavors soften as the salad chills.
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