Tangy and Creamy Macaroni Salad Recipe

20210310-macaroni-salad-reshoot-vicky-wasik-6
Photographs: Vicky Wasik

If you want nothing more than heavy, mayo-laden pasta, the ubiquitous deli macaroni salad is for you. This recipe, however, takes the standard and gives it a depth and tang that makes it stand out in a crowd.

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.

Recipe Facts

4.5

(12)

Active: 25 mins
Total: 95 mins
Serves: 8 to 10 servings

Rate & Comment

Ingredients

  • For the Dressing:
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup whole milk
  • 3 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice from 1 lemon
  • 1 tablespoon hot sauce, preferably Texas Pete
  • 3/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon garlic powder
  •  
  • For the Salad:
  • 1 pound 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

Directions

  1. For the dressing: Whisk together all ingredients in a medium bowl. Set aside.

    20210310-macaroni-salad-reshoot-vicky-wasik-2
  2. 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.

    20210310-macaroni-salad-reshoot-vicky-wasik
  3. 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.

    20210310-macaroni-salad-reshoot-vicky-wasik-5

This Recipe Appears In