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It's summertime and this weekend I'm in charge of the
family barbecue I've got burgers and hot dogs and
grilled vegetables and of course some sides on the menu although I really
don't want to spend all day in the kitchen so I'm gonna make macaroni salad
ahead of time the great thing about this recipe is that the longer the noodles
sit and the creamy dressing the better it tastes
Most of the ingredients in this
recipe are super common and I always have them stocked in my pantry I use
elbow noodles you know the kind in your favorite bowl of mac and cheese
They're shortcut type of pasta that has a hollow center so it's gonna trap all of that
flavorful dressing inside let's go ahead over to the stove
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In a large pot bring
four quarts of water and one tablespoon of salt to a boil in culinary school
other than that you should salt the water so that it tastes like the sea
this will give the bland pasta a nice briny flavor
Add 1 pound of elbow macaroni
and cook for about six to seven minutes or until tender
cooking the pasta just past al dente
is going to help the dressing cling to the surface
of the noodles. Why? because the starches in the pasta is going to be released
creating a stickier surface and the pasta becomes like little sponges soaking
up a ton of flavor let's test it out
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It's ready
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Drain and rinse the noodles with cold water for about a minute until
cool keep the noodle slightly wet so they don't stick together
then transfer it to a large bowl
The vegetables in this dish need to be
finely minced so that it complements the pasta and doesn't overpower it I like to
cut it into small uniform pieces so that you get a nice crunchy texture with each bite
In the bowl pasta add 1/3 cup red bell pepper, 1/3 cup celery, 1/3 cup red onion
1/3 cup carrots, 1/3 cup dill pickles, 2 tablespoons dill pickle juice,
2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard
1 tablespoon parsley, 1 tablespoon chives, 3/4 teaspoon salt
1/4 teaspoon garlic powder and 1/4 teaspoon black pepper.
Stir to combine and allow the mixture to sit for about 5 minutes
during this time the sponge-like
pasta is gonna soak up all that great sweet and tangy flavor from the liquid
ingredients instead of just coating them
I like to wait to add the sour cream and
the mayonnaise last because the fat in those ingredients is going to make it a
little bit more difficult for your taste buds to detect all that great vinegar
and seasonings
stir in 1/3 cup sour cream, and 1 and 1/2 cups of mayonnaise
until combined
Taste and season with a little more salt
and pepper as desired the dressing will thicken as it chills in the refrigerator
whew I am so glad that I made this recipe ahead of time
time now I can spend a little bit more time with the kiddos relaxing by our
small pool that I got on Amazon and the great part is you can make this recipe
five days in advance to serve it I like to sprinkle on a little bit more parsley
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some chives and black pepper
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the comment section below and I'll see you down there if you enjoy this recipe
make sure to check out this one it's a family favorite I hope you
enjoyed learning the science behind macaroni salad and if you did be sure to
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remember cook with confidence you got this see you later