Oh Sweet Basil Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 cup elbow macaroni dry
- 1 tablespoon salt for boiling water
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion finely diced
- 1/2 cup red bell pepper diced
- 1/2 cup celery diced
- 1/2 cup fresh basil leaves chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoon olive oil
- 2 tablespoon lemon juice fresh
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
- Bring a large pot of water to a boil and season it with 1 tablespoon of salt.
- Add the elbow macaroni to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
- Drain the macaroni in a colander and rinse under cold water until completely cool, then shake off excess water.
- Transfer the cooled macaroni to a large mixing bowl.
- Add the cherry tomatoes, cucumber, red onion, red bell pepper, celery, and chopped fresh basil to the bowl with the macaroni.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, olive oil, lemon juice, Dijon mustard, sugar, garlic powder, salt, black pepper, and crushed red pepper flakes if using.
- Pour the dressing over the macaroni and vegetables.
- Gently toss the salad with a wooden spoon until everything is evenly coated.
- Cover the bowl tightly and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Taste the salad before serving and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Notes
For best results, cook the pasta just to al dente so it holds its shape and doesn’t turn mushy as it absorbs the dressing, and be sure to cool and drain it very well to avoid watering down the sauce; use fresh, fragrant basil leaves and add a few extra just before serving to keep the herb flavor bright, and feel free to adjust the creaminess by adding a splash of milk or extra olive oil if the salad thickens in the fridge. You can prep the salad a day ahead, but reserve a little dressing or make a small extra batch to freshen it up right before serving, and consider adding protein like diced grilled chicken, chickpeas, or mozzarella pearls to turn it into a more filling main dish.
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