Tangy and Creamy Macaroni Salad
Why this recipe works: Boiling the pasta until very tender allows it to absorb the vinegar and dressing better; it firms up once cold so won't taste overcooked. Sour cream, Dijon mustard, Worcestershire, and hot sauce give this dressing more depth than the standard macaroni salad. Celery, shallots, and scallions give a crunchy texture.
Ingredients
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 3/4 cup whole milk
- 3 Tbsp Dijon mustard
- 2 Tbsp fresh lemon juice, from 1 lemon
- 1 Tbsp hot sauce, preferably Texas Pete
- 3/4 tsp Worcestershire sauce
- 3/4 tsp garlic powder
- 1 lb elbow macaroni
- 1/2 cup apple cider vinegar
- 1 rib celery, finely chopped
- 1/4 cup finely chopped shallots
- 4 scallions, finely sliced
- kosher salt and freshly ground black pepper
Instructions
For the dressing: Whisk together all ingredients in a medium bowl. Set aside.
For the Salad: In a large pot of salted boiling water, cook pasta until very tender, about 15 minutes. Drain pasta and transfer to a large bowl. Add vinegar and stir until completely absorbed. Let pasta stand until cool, about 10 minutes.
Add dressing and stir until well coated. Stir in celery, shallots, and scallions. Season with salt and pepper. Cover and chill in refrigerator for at least 1 hour before serving.
Comments (0)
No comments yet. Be the first to comment!