Macaroni Salad
Macaroni Salad is quick to throw together and so DELICIOUS! A versatile, fool-proof pasta salad with an incredible creamy dressing, perfect to take to gatherings, BBQ's, lunches and dinners.
Servings: 6 - 8 people
Ingredients
SALAD
- 8 ounces dry macaroni pasta
- 1/2 medium red bell pepper seeded and finely chopped
- 1/2 medium red onion finely diced
- 1 small carrot peeled and shredded
- 2 dill pickles finely chopped
- 1/4 cup celery chopped
DRESSING
- 1 cup mayonnaise S&W, Best Foods, Hellmann's, Japanese or any whole egg mayo
- 1/4 cup sour cream
- 2 tablespoons white vinegar adjust to taste
- 1 tablespoon dijon mustard
- 2 tablespoons parsley fresh, chopped
- 1 tablespoon chives fresh, chopped
- 1 1/2 teaspoons sugar
- 1 teaspoon garlic minced
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Bring large pot of salted water to the boil over high heat. Add the pasta and boil until al dente (just fork-tender), or follow packet directions.
- While pasta is boiling, prepare/chop SALAD ingredients and add them to a large serving bowl.
- Mix DRESSING ingredients together in a small bowl.
- Once pasta is cooked, drain and rinse under cool running water. Drain well and add to the rest of the SALAD ingredients in the large serving bowl.
- Pour over DRESSING and toss well to evenly combine. Adjust salt, pepper and vinegar to taste.
- Set aside for at least 15 minutes to let the ingredients warm close to room temperature and settle into each other before serving.
Notes
Tip: Try to serve the salad close to room temperature for better flavour and texture!
Nutrition
Calories: 422kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 951mg | Potassium: 219mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1.947IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 1mg