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A bowl of vegetable packed macaroni salad; garnished with sliced scallions, micro greens, and poppyseeds.
Sacha Hirschfeld

Macaroni Salad

Add this to your MVP list for summer BBQ's, picnics, and pot lucks!
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Prep Time 10 minutes
Cook Time 15 minutes
Minimum Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4
Course: Pastas, Sides
Cuisine: American
Calories: 81
Ingredients Equipment Method

Ingredients
  

  • 8 oz dry macaroni elbows
  • ½ red onion finely diced
  • 1 cup celery sliced lengthwise into thirds; finely diced
  • 1 red pepper seeds and ribs removed; finely diced
  • ½ cup carrots peeled and grated
  • ½ cup dill pickles chopped
  • 2 tbsp sweet pickle relish
  • 2 tbsp dill pickle juice
  • ¾ cup mayonnaise like Hellmans
  • ¼ cup sour cream
  • 1 tbsp red wine vinegar may sub apple cider vinegar
  • 1 tbsp sugar
  • 1 tbsp dijon I opt for whole grain
  • ¼ tsp garlic powder
  • ¼ tsp kosher salt plus more to taste
  • ¼ tsp freshly ground pepper
  • ¼ tsp poppyseeds plus more for serving
  • tabasco a few dashes
  • 1 scallion sliced; for garnish

Equipment

  • 1 large pot
  • 1 strainer
  • 1 wooden spoon
  • 1 large bowl with tight fitting lid

Method
 

  1. First thing's first; let's prepare the dressing. In a medium-sized bowl, combine sweet pickle relish, pickle juice, mayo, sour cream, red wine vinegar, sugar, dijon, garlic powder, salt, pepper, poppyseeds, and tabasco; whisk until well-combined. Set aside while we cook the macaroni.
  2. Bring a large pot of water to a boil. When the water is at a rolling boil, add 2 tbsp salt, stir; return to a boil before adding pasta. Cook pasta as per package instructions but remove 90 seconds shy of al dente. It really important not to overcook the pasta! Drain well; do not rinse!
  3. In a large bowl, combine macaroni, red onion, celery, red pepper, carrot, and dill pickles; stir until well-combined. Add the sauce a few spoonfuls at a time, mixing as you go. Cover and place in the fridge for minimum 1 hour but it's best to leave it overnight.
  4. I always have a little sauce leftover. I either use it for coleslaw or mix it into the macaroni salad the next day if it's too dry.
  5. Garnish with sliced green onions and poppyseeds. I added some microgreens purely for a hint of purple.