Ingredients
Method
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook until al dente, about 8 minutes.
- Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- While the pasta cools, prepare the hard-boiled eggs by boiling the eggs for 10 minutes, then submerging in cold water to peel and finely dicing.
- In a large bowl, combine the cooled pasta, diced eggs, sweet gherkins, red bell pepper, and celery.
- In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, and pickle juice.
- Pour the dressing over the pasta mixture and gently toss to coat evenly.
- Season with salt and black pepper to taste.
- Chill for at least 30 minutes before serving to let the flavors meld.
Notes
Ensure the pasta is completely cooled before mixing with the dressing to avoid making it too oily.
For a vegan version, use a plant-based mayonnaise and omit the eggs, or substitute with chickpeas for added protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a vegan version, use a plant-based mayonnaise and omit the eggs, or substitute with chickpeas for added protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.