Ingredients
Pasta and Vegetables
- 8 oz dry macaroni noodles Cook until al dente
- 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
Dressing
- 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
Method
Preparation
- Cook the macaroni in salted water until it is al dente.
- Rinse the macaroni under cold water and toss it with a little olive oil.
- In a large bowl, combine the cooked macaroni, gherkins, bell pepper, celery, red onion, and diced eggs.
- In a separate bowl, whisk all the dressing ingredients until smooth.
- Pour the dressing over the macaroni mixture and toss gently to coat everything evenly.
- Cover the salad and refrigerate for at least 1 hour. Stir before serving and adjust seasoning if needed.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 7gFat: 15gSaturated Fat: 3gSodium: 450mgFiber: 2gSugar: 3g
Notes
Serve chilled for the best flavor. Great as a side dish for grilled meats, sandwiches, or on its own. Decorate with extra diced bell peppers or hard-boiled egg slices.
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