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How to make macaroni salad. This is all American macaroni salad. Now I know a lot of people make macaroni salad all year round but I love to make macaroni salad with lots of color and some great texture so this way you get the creamy tangy dressing but you also get the crunch of some fresh vegetables and the pop of some really beautiful color. Let me get this celery into its little bowl here. We also want to make sure we get our pasta from the refrigerator. I love to get my pasta ready ahead of time so that way I can get it cooled and ready to go. Once you stop cooking the pasta you want to blanche it quickly with some cold water so you can make sure you stop its cooking process and it's ready to add in once you get all you fresh ingredients prepared. So we'll grab our 4 cups of cooked pasta now I also like to toss this with a little olive oil because I think that keeps it from sticking together and makes it a lot easier to work with. Now the only thing we have left to do is shred up some carrot. Were gonna add this in to our carrots and get busy to start assembling everything we need for all American macaroni salad. Now we started with 4 cups of macaroni salad that has already been cooked off and ready to go and we're gonna add to that one cup of chopped red onion then we're gonna jump in with celery this is one cup of chopped celery from there we go in to your green garden peas, now these are frozen but we defrosted them and that's once cup of frozen peas. Then we're going to add a half cup of this beautiful chopped red pepper, these are really great for color. Then we're going to go in with three boiled eggs, then finally one and a half cups of deli ham diced tight and ready to go inside and don't forget add those grated carrots that we worked on. So now we have half the macaroni salad made, let's get busy on the dressing. The dressing is really classic and so easy to make I love this dressing because it combines the creaminess you're after plus the tang that you really love with macaroni salad. Now let's move the dry ingredients out of the way. What we've already done is put our wet ingredients inside. I'm a big fan of doing this from the start, it really speeds up the whole process. What we have in the bowl is one and a half cups of mayonnaise, 3/4 cup of sour cream and dijon mustard there 2 tablespoons and make sure you get that really wonderful creamy dijon mustard to give it that punch. Then we're going to add in our dry ingredients and our spices. What I also have to add a little extra tang is white vinegar this is 3 tbs of white vinegar. After that we're going to add in our spices. Now we've got sugar, garlic powder, salt and celery seed. 1stp celery seed 1tbs sugar, 2tsp kosher salt 1tsp ground pepper 1/2 tsp garlic powder. Now we're gonna get a whisk and give this a nice stir. I like to tilt the bowl a little bit to the side and get a really nice whisk in there incorporating all the spices all the wet ingredients and you can already start to smell how zesty and tangy this is going to be. I'm going to add my black pepper last. Now there's a couple reasons for that. One I want to make sure I get it evenly distributed because you don't want it to clump up inside and I want to add it up high. When you add your spices up high you get more even coverage. Now let's take this from our measuring spoon and give a nice shake up high and get it evenly distributed. So there's all of our pepper, get that all worked in. Now we're going to add in all of our other ingredients. So we're just going to take this to the side, give my hands a wipe, and start incorporating in all of these other ingredients, remember all of you dry ingredients go inside along with your pasta. You're going to give this one great big stir. I like to call this recipe a dump and stir because you're just going to incorporate all the ingredients and then give it a nice stir. Remember, because those peas are now defrosted you want to inco...