Macaroni Salad

 

Ingredients

• ▢ 4 quarts water
• ▢ 1 tablespoon salt for boiling the pasta
• ▢ 1 pound  elbow macaroni
• ▢ ⅓ cup  red bell pepper finely chopped
• ▢ ⅓ cup celery finely chopped
• ▢ ⅓ cup red onionfinely chopped
• ▢ ⅓ cup carrots finely chopped
• ▢ ⅓ cup  dill pickle relish 
• ▢ 2 tablespoons dill pickle juice
• ▢ 2 tablespoons apple cider vinegar
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon  dijon mustard
• ▢ 1 tablespoon chopped parsley
• ▢ 1 tablespoon chopped chives
• ▢ ¾ teaspoon salt
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon black pepper
• ▢ ⅓ cup sour cream
• ▢ 1 ½ cups mayonnaise

Instructions

• ▢ 
  In a large pot bring water and 1 tablespoon of salt to a boil. Cook pasta until slightly softer than al dente, about 6 to 7 minutes.
• ▢ 
  Drain pasta, rinse with cold water until cool, about 1 minute. Briefly drain excess water as the noodles should be slightly wet. Then add pasta to a large bowl.
• ▢ 
  Add and stir in the bell pepper, celery, onion, carrots, relish,dill pickle juice, apple cider vinegar, honey, mustard, parsley, chives, salt, garlic powder, and black pepper. Allow the mixture to sit for 5 minutes.
• ▢ 
  Stir in the sour cream and mayonnaise until combined. Taste and season with more salt and pepper as desired. The salad will become thicker as it sits f