10 boys were going to be camping out with us friday night for my son’s 12th birthday and i am more and more surprised at some of the unadventurous appetites even growing 12 year olds have. decided to make a quick pasta salad that would appeal to most the boys, if not all. the classic macaroni salad came to mind, however, with a few tweaks to modernize it. it can be served at room temperature or cold from the refrigerator. this one would be great for picnics, bbq’s, warm summer nights, and just for lack of any better idea. needless to say, the boys ate it all!
1 lb elbow macaroni
1/3 c mayonnaise
1/3 c sour cream
1/2 cup dijon mustard
1 tsp celery seed
1 1/2 tbs sugar
1 1/2 c bread and butter pickles (dill can be substituted)
1 1/4 c chopped celery
1/2 c pickled red onion*
1/2 red bell pepper, chopped
1 tsp kosher salt, 1/2 tsp freshly ground black pepper
1/2 c fresh flat leaf parsley, chopped
in a large 4 quart pan, bring salted water to a boil, and cook pasta per the package instructions. drain and rinse under cold water to cool. drain well.
in a large bowl, whisk the mayonnaise, sour cream, dijon, juice of one lemon, celery seed, and sugar. add the cooled macaroni, pickles, celery, red bell pepper, and onions. mix well. season with the salt and pepper. add more if you feel it needs more. sprinkle with the fresh parsley and stir to combine.
can be served at room temperature or place in the refrigerator for a couple of hours, and serve cold.