Name: Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 10 servings
Ingredients: 1 pound elbow macaroni; 1 tablespoon kosher salt (for the cooking water); 1 cup mayonnaise; ¼ cup sour cream; 2 tablespoon apple cider vinegar; 1 tablespoon yellow mustard; 1 tablespoon sugar; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon paprika; 2 celery ribs (finely diced); ½ red bell pepper (finely diced); ¼ cup red onion (finely diced); 1 medium carrot (shredded); 2 tablespoon fresh parsley (chopped)

Instructions

Cook the macaroni
Cook the macaroni:
Bring a large pot of water to a boil with 1 tablespoon kosher salt. Cook 1 pound elbow macaroni until just tender, about 8 minutes. Drain, rinse under cold water until cool, and drain very well.
Make the dressing
Make the dressing:
In a large bowl, whisk 1 cup mayonnaise, ¼ cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon yellow mustard, 1 tablespoon sugar, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon paprika until smooth.
Combine
Combine:
Add the cooled macaroni, 2 diced celery ribs, ½ diced red bell pepper, ¼ cup red onion, 1 shredded carrot, and 2 tablespoons parsley and stir until evenly coated.
Chill and serve
Chill and serve:
Cover and refrigerate the macaroni salad for at least 1 hour. Stir before serving, adding 1 to 2 tablespoons milk if it has thickened too much.

Tips

The macaroni absorbs dressing as it chills, so make it a little saucier than you think you need. For Hawaiian macaroni salad, cook the pasta very soft, toss it with 2 tablespoons vinegar while warm, and use 2 cups mayonnaise with grated carrot and onion only. Add 3 chopped hard-boiled eggs or 1 cup diced ham for a heartier salad.