1-Getting started with this macaroni salad recipe is as simple as boiling water, and the steps flow smoothly from there. First, cook 8 oz (227 g) of dry elbow macaroni noodles according to the package instructions, then drain, rinse with cold water, and toss with a teaspoon of olive oil to keep them from sticking. This easy cold salad base sets the stage for a dish that’s perfect for pasta salad lovers.

2-Next, in a large bowl, combine the cooked macaroni with ½ cup (80 g) finely diced sweet gherkins, ¾ cup (100 g) finely diced red bell pepper, ⅓ cup (55 g) thinly sliced celery, ⅓ cup (45 g) finely diced red onion, and 2 large hard boiled eggs finely diced. Mix everything well to blend the flavors. In a separate bowl, whisk together the dressing: ¾ cup (175 g) mayonnaise, ¼ cup (70 g) sour cream, 2 tablespoons sweet pickle juice, 1 tablespoon red wine vinegar, 1 tablespoon granulated sugar, 2 teaspoons dijon mustard, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ⅛ teaspoon garlic powder, and ⅛ teaspoon crushed red pepper if you want a bit of heat.

3-Pour and Chill Pour the dressing over the macaroni mixture and toss until everything is evenly coated for that homemade macaroni salad recipe vibe. Finally, cover the bowl and chill in the fridge for at least one hour to let the tastes meld together, then stir again before serving. This homemade macaroni salad recipe with creative twists works great for easy meals, and chilling it really brings out the best flavors.