Macaroni Salad
User Reviews
5
Macaroni Salad
Description
This Macaroni Salad recipe combines cooked elbow macaroni with finely chopped vegetables including red bell pepper, red onion, carrot, dill pickles, and celery, offering a variety of textures and fresh flavors. The dressing features mayonnaise and sour cream as creamy bases, accented by white vinegar, Dijon mustard, sugar, garlic, salt, pepper, and fresh parsley and chives for herbal notes.
The salad is mixed thoroughly and chilled to allow flavors to meld and ingredients to settle. The creamy dressing coats pasta and vegetables evenly, while the vinegar adds a subtle tang to cut through the richness. The vegetables contribute crunch and brightness, making the salad refreshing and satisfying.
This salad is ideal as a side at barbecues, picnics, or casual meals. Serving the salad near room temperature enhances its flavor and texture, allowing the ingredients to come together well.
Adjust vinegars and seasonings to taste to suit preferences. The salad can be made in advance and refrigerated prior to serving.
Ingredients
SALAD
- 8 ounces macaroni pasta dry
- ½ medium red bell pepper seeded and finely chopped
- ½ medium red onion finely diced
- 1 small carrot peeled and shredded
- 2 dill pickles finely chopped
- ¼ cup celery chopped
DRESSING
- 1 cup mayonnaise S&W, Best Foods, Hellmann's, Japanese or any whole egg mayo
- ¼ 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 ½ teaspoons sugar
- 1 teaspoon garlic minced
- 1 ¼ teaspoon salt
- ½ teaspoon black 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
- Serving the salad close to room temperature can enhance its flavors and texture for a better eating experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 951mg | 40% |
| Potassium | 219mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1.947IU | 0% |
| Vitamin C | 17mg | 19% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
