Best Macaroni Salad Classic (Printer-Friendly Version)
Creamy macaroni paired with tangy dressing, sweet pickles, crunchy celery, and red pepper for a crowd favorite.
# Required Ingredients:
→ Pasta Base
01 -
350 g ditalini pasta or elbow macaroni
→ Dressing
02 -
120 g mayonnaise
03 -
80 g sour cream
04 -
2 tablespoons red wine vinegar
05 -
2 tablespoons sweet pickle juice or gherkin juice
06 -
1 teaspoon Dijon mustard
07 -
2 teaspoons granulated sugar
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon onion powder
10 -
0.25 teaspoon red pepper flakes
11 -
0.75 teaspoon fine sea salt
12 -
0.5 teaspoon black pepper
→ Vegetable Mix-ins
13 -
70 g red onion, finely diced
14 -
70 g celery, finely diced
15 -
70 g red bell pepper, finely diced
16 -
60 g sweet pickles or gherkins, finely diced
→ Optional Protein
17 -
3 large hard-boiled eggs, peeled and diced
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add ditalini pasta and cook until al dente, about 8–9 minutes. Drain and immediately rinse with cold water to halt cooking and cool the noodles.
02 -
In a medium bowl, whisk together mayonnaise, sour cream, red wine vinegar, sweet pickle juice, Dijon mustard, sugar, garlic powder, onion powder, red pepper flakes, salt, and black pepper until smooth and fully blended.
03 -
In a large mixing bowl, combine cooled pasta, red onion, celery, red bell pepper, and sweet pickles. Pour the prepared dressing over the mixture. Toss thoroughly until all components are evenly coated.
04 -
If using, gently fold in diced hard-boiled eggs until uniformly distributed.
05 -
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld and salad to fully chill.
# Handy Cooking Tips:
01 -
For best texture, assemble the salad the day before serving to enhance flavor integration.
02 -
To easily dice hard-boiled eggs, press peeled eggs through a cooling rack with intersecting wires into a bowl.