Perfect for those sunny days when only a cold, creamy pasta salad will do, this macaroni salad with dill is a crowd-pleaser. Packed with flavor and easy to whip up, it’s the side dish that might just steal the show at your next barbecue or potluck.
Why This Recipe Works
- The combination of creamy mayonnaise and tangy sour cream creates a perfectly balanced dressing that coats every noodle.
- Fresh dill adds a burst of herby freshness that elevates the salad from good to unforgettable.
- Crunchy celery and sweet peas add texture and color, making every bite interesting.
- It’s make-ahead friendly, tasting even better after the flavors have had time to meld in the fridge.
Ingredients
- 2 cups elbow macaroni, uncooked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1/2 cup celery, finely diced
- 1/2 cup frozen peas, thawed
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment Needed
- Large pot
- Colander
- Large mixing bowl
- Measuring cups and spoons
- Mixing spoon
Instructions
Boil the Macaroni to Perfection
Fill a large pot with water and bring it to a rolling boil over high heat. Add the elbow macaroni and cook according to the package instructions, usually about 7-8 minutes, until al dente. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Let it cool completely.
Mix the Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh dill, lemon juice, salt, and black pepper until smooth. This creamy dressing is the heart of the salad, so make sure it’s well combined.
Combine and Chill
Add the cooled macaroni, diced celery, and thawed peas to the bowl with the dressing. Gently toss everything together until the macaroni and veggies are evenly coated. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Tips and Tricks
For an extra crunch, consider adding some diced red onion or chopped pickles to the salad. If you’re not a fan of peas, try substituting with diced red bell pepper for a pop of color and sweetness. To make the salad even creamier, you can increase the amount of mayonnaise or sour cream according to your taste. Always taste and adjust the seasoning before serving, as chilling can mute flavors slightly.
Recipe Variations
- For a healthier twist, substitute Greek yogurt for half of the mayonnaise.
- Add some protein by mixing in chopped hard-boiled eggs or diced ham.
- Spice it up with a pinch of cayenne pepper or a dash of hot sauce.
- For a different herb profile, try using basil or parsley instead of dill.
- Make it vegan by using vegan mayonnaise and omitting the sour cream.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This macaroni salad actually tastes better after it’s had time to chill in the fridge for a few hours or even overnight. Just give it a good stir before serving to redistribute the dressing.
How long will it last in the fridge?
Stored in an airtight container, this salad will keep well in the refrigerator for up to 3 days. After that, the pasta may start to soften too much.
Can I use dried dill instead of fresh?
While fresh dill is recommended for its bright flavor, you can use dried dill in a pinch. Use about 1 teaspoon of dried dill for every tablespoon of fresh called for in the recipe.
Summary
This creamy macaroni salad with fresh dill is the perfect side dish for any summer gathering. Easy to make and packed with flavor, it’s sure to be a hit with everyone at the table.
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