100 minutes
A flavorful and creamy macaroni salad with a zesty kick, perfect for gatherings.
cups
cups
cups
tablespoons
Lemon Juice, fresh
tablespoons
tablespoons
teaspoons
teaspoons
Elbow Macaroni
0 lb
cups
Celery, finely chopped
cups
Shallots, finely chopped
cups
Scallions, finely sliced
cups
to taste
to taste
1. Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, whole milk, Dijon mustard, fresh lemon juice, hot sauce, Worcestershire sauce, and garlic powder.
2. Cook the Pasta
Bring a large pot of salted water to a boil and add the elbow macaroni. Cook the pasta for about 15 minutes until it is very tender. Drain well.
3. Cool the Pasta
Transfer the drained pasta to a large bowl and immediately stir in the apple cider vinegar. Let the pasta cool for about 10 minutes, stirring occasionally, until it is cool to the touch.
4. Combine Pasta and Dressing
Combine the cooled pasta with the prepared dressing. Add the finely chopped celery, shallots, and sliced scallions. Season with kosher salt and freshly ground black pepper. Mix everything thoroughly.
5. Chill the Salad
Transfer the salad to the refrigerator and chill for at least 1 hour to allow the flavors to meld together.
Swap out the macaroni for fusilli or orzo, replace some of the creamy dressing with a vinaigrette, and add in feta cheese, Kalamata olives, and cherry tomatoes.
White wine vinegar or apple cider vinegar for a bright tang.
Use an Italian dressing with mayonnaise, mix in mozzarella or provolone, and add cherry tomatoes, olives, and salami.
Diced bell peppers, celery, and red onion.
Use a blend of sour cream and mayonnaise for the dressing, mix in black beans, corn, and avocado, and use a sturdy pasta like rotini.
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