Ingredients:
• 2 cups elbow macaroni (or any small pasta shape)
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar (or white vinegar)
• 1 tablespoon sugar
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 boiled eggs, chopped
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion (optional)
• 1/4 cup chopped fresh parsley (optional)
Instructions:
1. Cook the Pasta: Begin by cooking the macaroni according to the package instructions. Once cooked, drain and rinse under cold water to cool the pasta and stop it from cooking further. Set aside to drain completely.
2. Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, pepper, garlic powder, and onion powder until smooth and creamy.
3. Combine the Salad Ingredients: Add the cooled macaroni to the bowl with the dressing. Stir gently to combine, making sure the pasta is fully coated.
4. Add Veggies and Eggs: Fold in the chopped boiled eggs, celery, red bell pepper, and red onion. Stir to mix everything evenly.
5. Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, chill for several hours or overnight.
6. Serve: Before serving, give the salad a quick stir. If the salad is too thick, you can add a small amount of milk or more mayo to reach your desired consistency. Garnish with fresh parsley if desired.
Enjoy: This creamy macaroni salad is perfect for barbecues, picnics, or as a side dish to any meal. Its classic, comforting flavors are sure to be a hit with everyone!