Description
This Macaroni Salad features delicious flavors from fresh vegetables and a creamy dressing. Perfect for BBQs and family gatherings, this dish is easy to prepare and sure to delight everyone!
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
Instructions
- Cook the elbow macaroni according to package instructions, reducing cooking time by one minute for al dente texture.
- Rinse the cooked macaroni under cold water and transfer it to a large bowl.
- In the bowl, add the diced bell pepper, celery, onion, and pickle relish.
- Pour the dressing over the macaroni salad and mix well until the pasta is well-coated.
- Refrigerate for at least one hour before serving.
Notes
For a twist, try adding diced hard-boiled eggs for extra protein.
This salad can be made a day in advance for convenience.
Adjust the seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg