Description

This Macaroni Salad is a crowd-pleaser with its creamy texture and fresh vegetables. Easy to prepare, it’s perfect for BBQs or quick meals. Enjoy the delightful blend of flavors!

Ingredients

Scale

16 oz elbow macaroni
1 red bell pepper – finely diced
4 ribs celery – finely diced
1 small red onion – finely diced
½ cup pickle relish
1 cup mayonnaise
½ cup sour cream
1 tbsp dijon mustard
4 cloves garlic – minced
2 tbsp red wine vinegar
1 tbsp pickle juice
1 tbsp sugar
½ tbsp kosher salt
½ tbsp black pepper
¼ tsp red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Cook elbow macaroni according to the package instructions, reducing cook time by one minute for al dente pasta.
Rinse the cooked macaroni with cold water and transfer to a large bowl.
Add diced red bell pepper, celery, onion, and pickle relish to the bowl.
Pour the dressing mixture over the macaroni and gently mix until well-coated.
Chill in the refrigerator for one hour before serving.

Notes

For a spicier kick, increase the red pepper flakes according to taste.
Feel free to substitute vegetables based on your preference, such as adding peas or carrots.
This salad can be enjoyed for up to three days in the refrigerator.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg