Elbow Macaroni Pasta Salad
Tender elbow macaroni, a homemade sauce, and colorful, fresh veggies combine for this simple and quick macaroni salad.
- 1 pound elbow macaroni cooked
- 1 red pepper diced
- 2 stalks celery finely chopped
- 1 cup carrots shredded
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 ½ tablespoons sugar
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons Dijon mustard
- 2 green onions chopped
- 1 tablespoon parsley chopped
In a large bowl toss cooked macaroni with celery, red pepper, and carrots.
In a small bowl whisk together mayo, sour cream, sugar, vinegar, mustard, green onions and parsley.
Pour over macaroni and toss to coat. Refrigerate until serving.
TIP: If you decide to include bacon, I suggest cutting it into bite-sized pieces before you fry it. That way it’s ready to be tossed into the salad without further messy crumbling.
TIP: Avoid using butter in place of the olive oil to toss the pasta because it will clump when it becomes cold and that changes the salad’s taste.
TIP: The flavors meld better if the add-ins are in small pieces or chunks. For example, halve cherry tomatoes, dice the celery, and cube the ham.
Calories: 352kcalCarbohydrates: 38gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 12mgSodium: 192mgPotassium: 214mgFiber: 2gSugar: 5gVitamin A: 2656IUVitamin C: 17mgCalcium: 30mgIron: 1mg