Tangy and Creamy Macaroni Salad
Elbow macaroni gets tossed with a Dijon-spiked creamy dressing, vinegar, celery, shallots and scallions for a cool, zippy side.
Prep 15 min · Cook 25 min · Total 1 hr 50 min · Makes 8 servings
Ingredients
- For the dressing:
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 3/4 cup whole milk
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 tablespoon hot sauce, preferably Texas Pete
- 3/4 teaspoon Worcestershire sauce
- 3/4 teaspoon garlic powder
- For the salad:
- 1 pound elbow macaroni
- 1/2 cup apple cider vinegar
- 1 rib celery, finely chopped
- 1/4 cup finely chopped shallots
- 4 scallions, finely sliced
- Kosher salt and freshly ground black pepper
Directions
- Make the dressing first: in a medium bowl, whisk all of the dressing ingredients until smooth, then put it aside.
- Bring a large pot of salted water to a boil, then cook the pasta until it is quite tender, about 15 minutes. Drain it, move it to a large bowl, add the vinegar, and stir until the pasta has soaked it up. Leave it to cool for about 10 minutes.
- Add the dressing and mix until the pasta is nicely coated. Fold in the celery, shallots, and scallions, then season with salt and pepper. Cover the bowl and refrigerate for at least 1 hour before serving.