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creamy tangy macaroni salad

Tangy 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 Salad
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 or wooden spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup elbow macaroni dried
  • 1 tablespoon salt for pasta water
  • 1/2 cup mayonnaise full-fat
  • 1/4 cup plain Greek yogurt or sour cream
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar granulated
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon paprika sweet
  • 1 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup red onion finely minced
  • 1/4 cup dill pickles finely chopped
  • 2 tablespoon pickle juice
  • 2 tablespoon fresh parsley chopped
  • 2 hard-boiled eggs optional; chopped

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the elbow macaroni 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 very well.
  • In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, paprika, and pickle juice until smooth.
  • In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, red onion, dill pickles, and chopped eggs if using.
  • Pour the tangy dressing over the macaroni mixture and gently fold everything together with a spatula until evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or vinegar as desired.
  • Stir in the chopped fresh parsley, then cover the bowl tightly with plastic wrap or transfer to an airtight container.
  • Refrigerate the macaroni salad for at least 1 hour to chill and allow the flavors to meld.
  • Before serving, give the salad a gentle stir and, if it seems dry, mix in an extra spoonful of mayonnaise or a splash of pickle juice.

Notes

For best flavor, cook the pasta just to al dente so it holds its shape after marinating in the dressing, and cool it completely to prevent the dressing from thinning out. Dice vegetables finely so they distribute evenly and avoid large crunchy chunks that overpower each bite. If making ahead by more than a day, reserve a little dressing to stir in just before serving, since the pasta will absorb moisture over time. You can easily adjust the tanginess by varying the vinegar and pickle juice, or make it lighter by increasing the yogurt and reducing the mayonnaise. Keep the salad chilled at all times and avoid leaving it at room temperature for more than 2 hours, especially for picnics or potlucks.
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