Ingredients
Scale
- 2 cups elbow macaroni (or any small pasta shape you prefer)
- 1/2 cup mayonnaise (feel free to use light mayo for a healthier option)
- 1/4 cup sour cream or Greek yogurt (adds creaminess and tang)
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 teaspoon sugar (balances acidity)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely diced red onion (soaked in cold water for 10 mins to mellow sharpness)
- 1/2 cup diced celery (for crunch)
- 1/2 cup diced red bell pepper (adds vibrant color and sweetness)
- 1/4 cup chopped fresh parsley or dill (optional, for freshness)
- 2 hard-boiled eggs, chopped (optional, but Mama Lou’s favorite addition)
- 1/4 cup finely chopped pickles or relish (adds a lovely tangy surprise)
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Be sure not to overcook; you want the pasta to hold its shape and have a slight bite.
- Drain the pasta and immediately rinse under cold water to stop the cooking process and cool it down. This step reminded me of Mama Lou’s patience in the kitchen—she always said, “Cool quickly or the salad loses its soul.” Set aside to drain well.
- In a large mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, vinegar, sugar, salt, and pepper. Whisk until smooth and well blended. The tanginess of the vinegar is what makes this dressing sing, just like Ouma’s stories that always had a little twist.
- Add the diced red onion (make sure it’s drained if you soaked it), celery, red bell pepper, parsley or dill, chopped pickles, and hard-boiled eggs if using. Stir gently to combine all the veggies and herbs with the dressing.
- Fold in the cooled pasta, mixing carefully to coat each piece without breaking it. Taste and adjust seasoning as needed—sometimes I add a pinch more salt or a splash of vinegar to brighten it up. This is where you make it your own, just like Mama Lou taught me to trust my palate.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This resting time lets the flavors marry and deepen, turning a simple salad into a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International