Ingredients

The following ingredients have 6 Servings
  • 8 ounces dry elbow macaroni or small pasta shape
  • 1/4 medium red onion, finely chopped, about 1/4 cup
  • 1 medium bell pepper, seeds removed and chopped
  • 2 celery stalks, finely chopped, about 1/3 cup
  • 3 radishes, trimmed and finely chopped, about 1/3 cup
  • 1 to 2 medium dill pickles, finely chopped, optional
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise, try our homemade mayonnaise
  • 1 1/2 tablespoons yellow mustard, substitute Dijon or whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon fresh ground black pepper, plus more to taste
  • 1 to 2 tablespoons honey, optional for sweet version

Instruction

  • Cook pasta according to the package directions. Drain and rinse well under cold water to remove starch from the outside of the pasta.
  • Meanwhile, add the chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes and then drain. This tones down the raw flavor of the onion so that it won’t overpower the salad.
  • In the bottom of a large salad bowl, make the dressing. Whisk the sour cream, mayonnaise, mustard, cider vinegar, salt, and pepper. For a sweeter macaroni salad, add honey to taste. I typically add half of a tablespoon but try one to two tablespoons if you enjoy sweeter macaroni salads.
  • Add the rinsed macaroni, drained onions, bell pepper, celery, radish, and the pickle to the bowl with dressing. Mix well. Taste, then adjust with additional salt and pepper.