📝 About This Recipe
This quintessential American comfort food is the ultimate crowd-pleaser, featuring tender elbow pasta enveloped in a velvety, tangy-sweet dressing. Our version elevates the classic picnic staple with a precise balance of crunchy garden vegetables, sharp cheddar, and a secret touch of apple cider vinegar for brightness. It’s the perfect nostalgic side dish that actually tastes better the next day, making it a reliable star for any barbecue or family gathering.
🥗 Ingredients
The Pasta Base
- 1 pound Dry Elbow Macaroni (standard size, not large)
- 2 tablespoons Kosher Salt (for the pasta water)
The Signature Creamy Dressing
- 1.5 cups Mayonnaise (full-fat high quality mayonnaise recommended)
- 1/4 cup Sour Cream (adds a nice tang and smoothness)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Yellow Mustard (for that classic deli flavor)
- 2 tablespoons Granulated Sugar (balances the acidity)
- 1/2 teaspoon Celery Salt (the secret ingredient for depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Smoked Paprika (for a subtle hint of warmth)
The Mix-ins
- 1 cup Celery (finely diced for crunch)
- 1/2 cup Red Bell Pepper (finely diced)
- 1/3 cup Red Onion (minced and rinsed under cold water)
- 1/4 cup Sweet Pickle Relish (drained of excess liquid)
- 1 cup Sharp Cheddar Cheese (cut into tiny 1/4 inch cubes)
- 3 pieces Hard-Boiled Eggs (peeled and chopped)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil and add the 2 tablespoons of kosher salt. It should taste like the sea!
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2
Add the macaroni to the boiling water and cook for about 8-9 minutes. You want it slightly past 'al dente'—it should be tender but not mushy, as it will firm up when chilled.
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3
While the pasta cooks, whisk together the mayonnaise, sour cream, apple cider vinegar, mustard, sugar, celery salt, black pepper, and smoked paprika in a small bowl until completely smooth.
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4
Drain the cooked macaroni in a colander and rinse immediately with cold water. Shake well to remove as much moisture as possible; this prevents the dressing from becoming watery.
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5
Transfer the cooled macaroni to a large mixing bowl. Drizzle 1 tablespoon of apple cider vinegar (extra) over the warm noodles and toss—this helps the pasta absorb flavor.
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6
Add the diced celery, red bell pepper, and minced red onion to the bowl with the macaroni.
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7
Fold in the sweet pickle relish and the tiny cubes of cheddar cheese.
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8
Pour the creamy dressing over the pasta mixture and use a large spatula to fold everything together until every noodle is thoroughly coated.
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9
Gently fold in the chopped hard-boiled eggs and fresh parsley, being careful not to break the eggs up too much.
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10
Taste the salad. You may need an extra pinch of salt or pepper depending on your preference.
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11
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours. This 'resting' period is crucial as the flavors meld and the dressing thickens.
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12
Before serving, give the salad a good stir. If it seems too dry (the pasta absorbs liquid as it sits), stir in an extra tablespoon of mayonnaise or a splash of milk to loosen it up.
💡 Chef's Tips
Always rinse your macaroni with cold water to stop the cooking and remove excess starch for a cleaner texture. Rinsing the minced red onion in cold water for 30 seconds removes the 'bite' and prevents the onion flavor from overpowering the salad. Cut the cheese into very small cubes rather than grating it; the little bursts of cheddar provide a much better textural experience. For the best results, make this the night before you plan to serve it to allow the flavors to truly develop. If you prefer a savory salad, swap the sweet relish for dill relish and omit the sugar.
🍽️ Serving Suggestions
Serve alongside slow-smoked BBQ pulled pork sandwiches for a classic pairing. Pairs beautifully with grilled corn on the cob brushed with lime butter. Enjoy as a side to crispy fried chicken or spicy buffalo wings. Serve with an ice-cold glass of sweet tea or a crisp pilsner beer. It makes a fantastic addition to a summer vegetable platter with sliced heirloom tomatoes.