Macaroni Salad Recipe
This macaroni salad with crisp vegetables and a creamy, tangy mayo-based dressing is perfect for any get-together or bbq!
- 1 lb Elbow pasta, uncooked
- 1 tbsp Apple cider vinegar
- 1 medium Red bell pepper, diced
- 1/2 cup Red onion, diced
- 3 medium Celery ribs, diced
- 1/3 cup Fresh parsley, minced
- 1 cup Mayonnaise (not Miracle Whip)
- 1/2 cup Sour cream
- 1 tbsp Dijon mustard
- 2 tbsp Apple cider vinegar
- 1 tsp Garlic powder
- 2 tsp Granulated sugar
- 1 tsp Fresh ground black pepper more or less to taste
- 1 tsp Kosher salt more or less to taste
Cook the pasta according to the package instructions to al dente. Be sure to salt the water.
Drain the cooked pasta and rinse lightly in cool water. Place the cooked macaroni in a large bowl and immediately pour 1 tablespoon of apple cider vinegar over and stir. Set aside to cool.
While the pasta is cooling, in a small bowl mix together the dressing ingredients and set aside for the flavors to start combining.
Once the pasta is completely cooled add the vegetables and parsley to the bowl. Pour the dressing over and stir to evenly coat and combine. Add additional salt and pepper to taste if needed.
Cover and refrigerate for at least two hours before serving for all the flavors to combine.
Calories: 443kcal | Carbohydrates: 46g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 509mg | Potassium: 231mg | Fiber: 3g | Sugar: 4g | Vitamin A: 794IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 1mg