Macaroni Salad Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 3 cups elbow macaroni and cook until just tender (al dente), about 7–8 minutes. Stir occasionally to prevent sticking.

About 1 minute before the pasta is done, add the frozen peas to the pot to blanch them. After pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain pasta and peas in a colander and immediately rinse under cold running water to stop cooking and cool the pasta.

Transfer the drained pasta and peas to a large mixing bowl. Add the finely diced carrot, red bell pepper, celery, red onion, and chopped parsley. Toss gently to combine.

Make the dressing

In a medium bowl, whisk together 1 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon celery seed (if using) until smooth and well combined. Taste and adjust seasoning: add more salt, pepper, or a splash of vinegar if you prefer brighter acidity.

If the dressing seems too thick, whisk in 1–2 tablespoons of the reserved pasta cooking water to loosen it slightly so it coats the macaroni evenly.

Pour the dressing over the pasta and vegetables. Using a spatula, fold gently until everything is evenly coated.

Gently fold in the chopped hard-boiled eggs and chopped dill pickles into the dressed macaroni salad, taking care not to break the egg pieces too much.

Taste and adjust seasoning one more time. Cover the bowl and refrigerate the macaroni salad for at least 1–2 hours (preferably 4 hours or overnight) to let flavors meld.

Before serving, give the salad a gentle stir. If it seems dry, stir in an extra tablespoon of mayonnaise or a splash of reserved pasta water. Transfer to a serving bowl and sprinkle 1/4 teaspoon paprika over the top as garnish.