Gordon Ramsay Macaroni Salad
A creamy dream of macaroni salad mixed with fresh vegetables, perfect for summer cookouts or cozy family dinners.
Ingredients
Pasta and Vegetables
- 8 oz dry macaroni noodles Cook until al dente
- ½ cup finely diced sweet gherkins
- ¾ cup finely diced red bell pepper
- ⅓ cup thinly sliced celery
- ⅓ cup finely diced red onion
- 2 large hard-boiled eggs, finely diced
Dressing
- ¾ cup mayonnaise Use real mayonnaise for best flavor
- ¼ cup sour cream
- 2 Tbsp sweet pickle juice
- 1 Tbsp red wine vinegar
- 1 Tbsp sugar
- 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp garlic powder
- ⅛ tsp crushed red pepper
Instructions
Preparation
- Cook the macaroni in salted water according to package directions until al dente, about 7-8 minutes.
- Drain the macaroni and rinse under cold water to stop the cooking process. Toss with a splash of olive oil to prevent sticking.
- In a large bowl, combine the cooled macaroni with diced gherkins, red bell pepper, celery, red onion, and diced eggs.
Making the Dressing
- In a separate bowl, whisk together mayonnaise, sour cream, sweet pickle juice, red wine vinegar, sugar, Dijon mustard, salt, black pepper, garlic powder, and crushed red pepper until smooth.
Combining Ingredients
- Pour the dressing over the macaroni mixture and gently toss to coat.
- Cover and refrigerate for at least 1 hour to meld flavors.
Serving
- Before serving, stir the salad gently and taste for seasoning, adjusting as necessary.
- Serve chilled, garnished with fresh herbs if desired.
Notes
This macaroni salad keeps well in the refrigerator for up to 3 days in an airtight container. For a twist, consider swapping gherkins for dill pickles or using Greek yogurt for a lighter version.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 8gFat: 22gSaturated Fat: 4gSodium: 600mgFiber: 2gSugar: 3g
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