Ingredients: |
Ingredients: 8 ounces dry elbow macaroni or small pasta shape
¼ medium red onion, finely chopped
1 medium bell pepper, seeds removed and chopped
2-3 celery stalks, finely chopped
⅓ cup broccoli florets, chopped
1 to 2 medium dill pickles, finely chopped, optional
FOR THE DRESSING
½ cup sour cream
¼ cup mayonnaise
1½ tablespoons yellow mustard (substitute Dijon)
1 tablespoon apple cider vinegar
½ teaspoon fine sea salt, plus more to taste
¼ teaspoon fresh ground black pepper, plus more to taste
½ teaspoon horseradish for a little spice
1 to 2 tablespoons honey, optional for sweet version
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Directions: |
Directions:1. Cook pasta according to the package directions. Drain and rinse well under cold water to remove starch from the outside of the pasta.
2. Meanwhile, add the chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes and then drain. This tones down the raw flavor of the onion so that it won’t overpower the salad.
3. In the bottom of a large salad bowl, make the dressing. Whisk the sour cream, mayonnaise, mustard, cider vinegar, salt, and pepper. For a sweeter macaroni salad, add honey to taste. I typically add half of a tablespoon but try one to two tablespoons if you enjoy sweeter macaroni salads.
4. Add the rinsed macaroni, drained onions, bell pepper, celery, broccoli, and the pickle to the bowl with dressing. Mix well. Taste, then adjust with additional salt and pepper. |
This recipe for Perfect Creamy Macaroni Salad is from