Macaroni Salad
Macaroni Salad
Yield: 8
Prep time: 20 MinTotal time: 20 Min
Ingredients
- Kosher salt and freshly ground pepper
- ⅔ cup minced bread-and-butter pickles
- 2 large stalks celery, peeled and finely chopped
- 4 scallions, trimmed and thinly sliced, plus more for garnish
- ½ cup mayonnaise
- ½ cup buttermilk (see Tip)
- ⅓ cup finely chopped fresh Italian parsley, plus more for garnish
- ¼ cup chopped fresh dill, plus small sprigs for garnish
- ¼ cup drained jarred capers, chopped, plus 3 tablespoons caper brine
- 4 teaspoons Dijon mustard
- 1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
- 1 teaspoon granulated sugar
- 16 ounces elbow macaroni
Instructions
- Bring a large pot of salted water to a boil over high.
- While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.
- Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
- Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.
Notes
Tip: If you want to streamline the ingredient list, you could skip the buttermilk, increase the mayonnaise to ¾ cup and use ¼ cup milk.