Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Plastic food wrap, Sharp Knives, Top Stove, Whisk
- 16 ounce elbow macaroni cooked according to package directions
- 1 cup sweet pickle diced
- 2 red bell pepper diced
- 2/3 cup celery diced
- 2/3 cup red onion diced
- 3 egg hard-boiled
For the dressing:
- 1 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 1/2 tablespoon sweet pickle juice
- 2 tablespoon red wine vinegar
- 2 tablespoon granulated sugar
- 3 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon garlic powder
Hard boil eggs and cool before peeling and chopping
Cook macaroni pasta and immediately rinse under cold water until cooled and set aside
In large bowl combine macaroni, diced pickles, red bell pepper, celery, red onion and eggs
In separate bowl mix all dressing ingredients thoroughly until smooth
Pour dressing over salad and mix to coat pasta evenly
Reheating Instructions Serve cold
Calories: 477kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 530mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg