Macaroni Salad
 Everything you love about a pasta salad but better—take this vibrant macaroni salad to your next get-together and watch it disappear! Ingredients 1 pound macaroni, cavatappi, farfalle, or fusilli pasta 1 cup mayonnaise, best quality such as Hellmann's or Duke's 1 cup sour cream 3½ tablespoons sugar 1 tablespoon Dijon mustard ¼ cup apple cider vinegar ¼ cup water 1¼ teaspoons salt, plus more for cooking the pasta 1 teaspoon freshly ground black pepper ¾ teaspoon onion powder ½ cup finely diced or grated carrots, from 1 to 2 carrots ¾ cup finely diced celery, from 2 to 3 celery stalks 1 red, yellow, or orange bell pepper, finely diced 6 scallions, light and dark green parts, finely sliced ¼ cup finely chopped fresh basil 1 pound macaroni, cavatappi, farfalle, or fusilli pasta 1 cup mayonnaise, best quality such as Hellmann's or Duke's 1 cup sour cream 3½ tablespoons sugar 1 tablespoon Dijon mustard ¼ cup apple cider vinegar ¼ cup water 1¼ teaspoons salt, plus more for cooking the pasta 1 teaspoon freshly ground black pepper ¾ teaspoon onion powder ½ cup finely diced or grated carrots, from 1 to 2 carrots ¾ cup finely diced celery, from 2 to 3 celery stalks 1 red, yellow, or orange bell pepper, finely diced 6 scallions, light and dark green parts, finely sliced ¼ cup finely chopped fresh basil Instructions Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until tender (about 1 minute past al dente). Drain and let cool to room temperature. Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, sugar, mustard, vinegar, water, salt, pepper, and onion powder. Add the cooked pasta, carrots, celery, bell pepper, scallions, and basil to the bowl and stir until evenly combined. Taste and adjust seasoning if necessary. Serve the salad immediately or let it sit for up to an hour at room temperature before serving. (Keep in mind that the dressing will thicken and get absorbed by the noodles as the salad sits.) Make-Ahead Instructions: The dressing can be made up to 3 days ahead and refrigerated; the pasta, vegetables, and basil can be prepared up to 1 day ahead and refrigerated. Before serving, bring all of the components to room temperature. Add the dressing to a large bowl and whisk to loosen, then stir in the pasta, vegetables and herbs. Taste and adjust seasoning, if necessary, and serve. Update Note: In response to feedback from readers, this recipe was retested and updated on &frac73;/22 to include less sugar. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until tender (about 1 minute past al dente). Drain and let cool to room temperature. Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, sugar, mustard, vinegar, water, salt, pepper, and onion powder. Add the cooked pasta, carrots, celery, bell pepper, scallions, and basil to the bowl and stir until evenly combined. Taste and adjust seasoning if necessary. Serve the salad immediately or let it sit for up to an hour at room temperature before serving. (Keep in mind that the dressing will thicken and get absorbed by the noodles as the salad sits.) Make-Ahead Instructions: The dressing can be made up to 3 days ahead and refrigerated; the pasta, vegetables, and basil can be prepared up to 1 day ahead and refrigerated. Before serving, bring all of the components to room temperature. Add the dressing to a large bowl and whisk to loosen, then stir in the pasta, vegetables and herbs. Taste and adjust seasoning, if necessary, and serve. Update Note: In response to feedback from readers, this recipe was retested and updated on &frac73;/22 to include less sugar. Nutrition Information Powered by Per serving (12 servings) Calories: 336 Fat: 19 g Saturated fat: 5 g Carbohydrates: 35 g Sugar: 6 g Fiber: 2 g Protein: 6 g Sodium: 268 mg Cholesterol: 17 mg Per serving (12 servings) Calories: 336 Fat: 19 g Saturated fat: 5 g Carbohydrates: 35 g Sugar: 6 g Fiber: 2 g Protein: 6 g Sodium: 268 mg Cholesterol: 17 mg