Description
A delightful twist on traditional pasta salad with creamy mayonnaise, tangy dill pickles, and crunchy vegetables, perfect for any gathering.
Ingredients
- 2 cups elbow macaroni, cooked and drained
- 1/2 cup mayonnaise (halal-certified)
- 1/4 cup sour cream (halal-certified)
- 1/3 cup sweet pickle relish or finely chopped dill pickles (halal-certified)
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar or white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 stalks celery, finely chopped
- 1/2 cup finely chopped red bell pepper (optional)
- 1/4 cup finely chopped red onion (optional)
- 2 hard-boiled eggs, chopped (optional)
- Fresh dill or parsley for garnish
Instructions
- Cook elbow macaroni according to package instructions until tender but firm. Drain and rinse under cold water.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper until smooth.
- Add cooked macaroni, sweet pickle relish or chopped dill pickles, celery, bell pepper, onion, and chopped eggs (if using).
- Toss gently until fully coated in the dressing. Adjust seasoning to taste.
- Garnish with fresh dill or parsley.
- Refrigerate for at least 1 hour to let the flavors meld beautifully. Serve chilled.
Notes
For extra crunch, consider adding diced cucumbers or extra bell peppers. It’s best enjoyed fresh or within a few days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American