Description
Alton Brown’s Macaroni Salad delivers a zesty Southern-style pasta experience with crisp vegetables and tangy dressing. Mediterranean herbs and creamy mayo create a classic picnic side dish that brings family and friends together for delicious summer memories.
Ingredients
Scale
Pasta:
- 8 ounces (227 grams) dry macaroni noodles
Vegetables and Eggs:
- 2 large hard-boiled eggs, finely diced
- ¾ cup (100 grams) finely diced red bell pepper
- ½ cup (80 grams) finely diced sweet gherkins
- ⅓ cup (55 grams) thinly sliced celery
- ⅓ cup (45 grams) finely diced red onion
Dressing and Seasonings:
- ¾ cup (175 grams) mayonnaise
- ¼ cup (70 grams) sour cream
- 2 tablespoons sweet pickle juice
- 1 tablespoon red wine vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon crushed red pepper (optional)
Instructions
- Cook elbow macaroni in a large pot of salted water according to package instructions, ensuring the pasta reaches an al dente texture (typically 8-10 minutes).
- Drain the cooked pasta and immediately rinse with cold water to stop the cooking process. Drizzle with olive oil and gently toss to prevent sticking, then set aside to cool completely.
- Finely dice the sweet pickles, celery, red onion, and red bell pepper into uniform, small pieces to ensure even distribution throughout the salad.
- Chop hard-boiled eggs into small, bite-sized chunks, being careful to maintain a consistent size for aesthetic appeal.
- In a spacious mixing bowl, combine the cooled macaroni, chopped vegetables, and eggs, creating a harmonious base for the salad.
- Prepare the creamy dressing by whisking together mayonnaise, sour cream, red wine vinegar, granulated sugar, dijon mustard, sweet pickle juice, salt, black pepper, garlic powder, and crushed red pepper flakes until smooth and well-incorporated.
- Pour the prepared dressing over the macaroni mixture, gently folding to ensure every ingredient is evenly coated with the creamy sauce.
- Refrigerate the salad for a minimum of one hour, allowing the flavors to meld and intensify. Stir gently before serving to redistribute the dressing.
- Optional: Garnish with additional chopped herbs or a sprinkle of paprika for added visual appeal and flavor complexity.
Notes
- Customize your salad by swapping mayo with Greek yogurt for a tangy, lighter twist.
- Vegetables can be chopped finely or left chunky, depending on your texture preference.
- Leftover salad stays fresh in the refrigerator for up to three days when stored in an airtight container.
- Crunchy additions like celery or bell peppers bring exciting texture to the classic recipe.
- Make this dish ahead of time for potlucks, picnics, or family gatherings to save preparation stress.
- Experiment with different herbs like dill, parsley, or chives to elevate the overall flavor profile.
- Cold pasta absorbs dressing better, so mixing ingredients when completely cooled ensures maximum taste.
- Seasoning generously with salt and pepper helps balance the creamy dressing and pasta base.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg