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It’s summertime and I always look forward to making macaroni salad. It may be more of a summertime salad, but I make it anytime of the year. It’s a toss-up between potato salad or macaroni salad as to what my favorite summertime salad is. I’ll have to lean towards macaroni salad. Maybe this can be one of your favorites.
Macaroni Salad
Ingredients
- About 8 oz Macaroni Pasta, I used elbow
- 3-4 Radishes
- 4-6 small Gherkins Pickles, diced
- 2 Green Onions, chopped
- ½ Red Pepper, diced
- 1 Celery, diced
- 2 Celery, diced
- 2 Eggs, hard boiled, rough chopped
- 2 tsp Dill, fresh
- 1 Tbsp Basil, chopped
- 1 tsp Thyme, fresh
- Parsley, finely chopped
- Dash Paprika, garnish
Dressing:
- ¾ – 1 cup Mayo
- ¼ – 1/3 cup Sour Cream or Greek Yogurt
- Salt and Pepper
- 1 tsp Dijon Mustard
- 1 Tbsp White Wine Vinegar or Apple Cider Vinegar
- 1 Tbsp pickle juice
- Salt and Pepper to taste
- ¼ tsp Garlic Powder
- Few Red Pepper Flakes
- 2 tsp Dill
- 1 Tbsp Basil, chopped
- 1 tsp Thyme
Directions
- Cook the macaroni until pasta is still firm but more than al dente. Drain and rinse in cool water. Bring to room temperature and place in a large bowl.
- Prepare the vegetables and add to the pasta bowl.
- Combine the dressing ingredients and mix all together. Fold in the dressing into the macaroni until mixed all together.
- Garnish with Parsley and paprika.
Enjoy … gathering around the table with family and friends.
