A Better Macaroni Salad

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

INSTRUCTIONS

1. 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.
2. Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, sugar, mustard, vinegar, water, salt, pepper, and onion powder.
3. 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.)