The Kitchen of Yum

This turned out absolutely amazing! When I tasted the salad before chilling it, it still tasted amazing! So, of course you can make this recipe with elbow noodles, but that’s so basic! I made this dish with Ditalini and it was a great decision! This recipe could also be made with small shells, but I wouldn’t recommend going much bigger than elbow pasta.

The Best Macaroni Salad

16oz Ditalini pasta

1 red bell pepper, finely chopped

1/3 of a red onion, finely chopped

8-10 sweet gherkins, finely chopped

1 1/2 cup mayo

1/2 cup sour cream

1/4 cup red wine vinegar

1/4 cup sugar

1/4 cup sweet gherkin juice

1/4 tsp garlic powder

salt and pepper to taste, I think I did close to 1/2 tsp each.

1. Cook pasta for 2 minutes less than the box instructions say. You want to make sure it is al dente, or just under because you don’t want to have mushy pasta while mixing all the ingredients together.
2. Once done, strain and rinse with cold water until no longer hot. Set aside in strainer. Do not add back into hot pot. The cold water stops the cooking process and will prevent the pasta from soaking up too much of the sauce.
3. Add remaining ingredients to a large mixing bowl and stir together, then add in the cooled pasta. Stir to incorporate everything.
4. Let chill in the fridge for a few hours before serving, but for best results chill over night.