Description
This refreshing macaroni salad recipe is perfect for summer picnics and BBQs. Featuring tender macaroni noodles mixed with crunchy vegetables, tangy sweet gherkins, and a creamy, flavorful dressing made with mayonnaise, sour cream, and a hint of sweet pickle juice, this salad is both satisfying and easy to prepare. With the addition of diced hard-boiled eggs for extra protein and texture, it offers a classic, crowd-pleasing side dish that pairs well with any grilled or roasted main course.
Ingredients
Scale
Pasta:
- 8 oz dry macaroni noodles (227g)
Vegetables and Eggs:
- ½ cup finely diced sweet gherkins (80g)
- ¾ cup finely diced red bell pepper (100g)
- â…“ cup thinly sliced celery (55g)
- â…“ cup finely diced red onion (45g)
- 2 large hard-boiled eggs, finely diced
Dressing:
- ¾ cup mayonnaise (175g)
- ¼ cup sour cream (70g)
- 2 tablespoons sweet pickle juice
- 1 tablespoon red wine vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- â…› teaspoon garlic powder
- â…› teaspoon crushed red pepper (optional)
Additional:
- 1 teaspoon olive oil (for tossing cooked pasta)
Instructions
- Cook the macaroni noodles: Bring a large pot of salted water to a boil and cook the macaroni noodles according to package instructions until al dente. Drain the noodles in a colander and rinse under cold water to stop the cooking process and cool them down. Toss the noodles with a teaspoon of olive oil to prevent sticking and set aside.
- Combine the macaroni with vegetables and eggs: In a large mixing bowl, add the cooled macaroni noodles along with the finely diced sweet gherkins, red bell pepper, celery, red onion, and diced hard-boiled eggs. Stir gently to combine all ingredients evenly.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, sweet pickle juice, red wine vinegar, granulated sugar, Dijon mustard, salt, ground black pepper, garlic powder, and crushed red pepper (if using) until smooth and well blended.
- Mix the salad: Pour the prepared dressing over the macaroni and vegetable mixture. Toss thoroughly to coat everything evenly with the dressing.
- Chill before serving: Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld together. Before serving, give the salad a gentle stir to redistribute the dressing. Serve chilled and enjoy your delicious macaroni salad.
Notes
- For best results, use sweet gherkins for a balanced tangy-sweet flavor.
- Make sure to rinse the cooked macaroni with cold water to stop the cooking process and cool the noodles, which helps the salad stay firm.
- The salad can be prepared a day in advance and kept in the refrigerator to develop deeper flavors.
- Optional crushed red pepper adds a slight kick; omit if you prefer milder flavors.
- Use fresh hard-boiled eggs and peel them carefully to maintain a nice texture in the salad.
- Adjust sugar and pickle juice amounts to taste if you prefer a sweeter or more tangy salad.
