Description
Our macaroni salad is a rejuvenating update on a side dish classic, with crunchy veggies, a creamy dressing, and fresh herbs.
Ingredients
Scale
- 6 large eggs
- 1 pound dry elbow (macaroni) pasta
- 1 tablespoon plus 2 teaspoons salt, divided
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons whole grain mustard
- 1/2 teaspoon black pepper
- 4 stalks celery, chopped
- 1 medium red bell pepper, diced
- 2 scallions, green and white sections thinly sliced
- 1/4 cup chopped dill fronds
- 1/4 cup chopped tarragon leaves
Instructions
- Fill a medium pot 3/4 of the way full with water, and bring to a boil on the stovetop over high heat. Once at a boil, gently place the eggs in the water using a heatproof skimmer. Boil the eggs for 11 minutes. While the eggs are cooking, prepare an ice bath in a large bowl.
- Immediately remove the eggs from the pot with a skimmer and submerge them in the ice bath. Allow them to cool for about 5 minutes before peeling them while still slightly warm. Transfer the peeled eggs to an airtight container and place in the refrigerator to cool completely, about 1 to 2 hours. Roughly chop the eggs.
- Fill a large pot about 3/4 of the way full with water. Bring to a boil. Add 1 tablespoon salt and pasta. Cook for the amount of time directed on the pasta’s packaging. Drain the cooked pasta in a colander and immediately rinse with cold water until completely cold. Shake off any excess water.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, black pepper, and remaining 2 teaspoons salt.
- Place the eggs, pasta, celery, bell pepper, scallions, dill, and tarragon in a large mixing bowl. Pour the dressing on top, and mix everything together until all of the ingredients are completely combined.
- Cover the bowl tightly with plastic wrap. Transfer the bowl to the refrigerator and chill and set for at least 1 hour before serving. Store macaroni salad in the refrigerator in an airtight container up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Pasta Salad
- Method: Stovetop
- Cuisine: Side Dish
Keywords: macaroni, salad, herbs