Description
A bright, creamy pasta salad that balances tangy pickles, crunchy veggies, and a luscious mayo-based dressing, perfect for summer gatherings.
Ingredients
Scale
- 8 oz dry macaroni noodles
- ½ cup finely diced sweet gherkins
- ¾ cup finely diced red bell pepper
- ⅓ cup thinly sliced celery
- ⅓ cup finely diced red onion
- 2 large hard-boiled eggs, finely diced
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 Tbsp sweet pickle juice
- 1 Tbsp red wine vinegar
- 1 Tbsp sugar
- 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp garlic powder
- ⅛ tsp crushed red pepper
Instructions
- Cook macaroni in salted water until al dente. Rinse under cold water and toss with olive oil.
- Combine macaroni, gherkins, bell pepper, celery, red onion, and eggs in a large bowl.
- Whisk all dressing ingredients in a separate bowl until smooth.
- Pour dressing over macaroni mix. Toss gently to coat evenly.
- Cover and refrigerate for at least 1 hour. Stir before serving. Adjust seasoning or dressing if needed.
Notes
For a lighter dressing, swap half the mayonnaise with plain Greek yogurt. Make it a day ahead for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6.5g
- Cholesterol: 75mg