Classic Macaroni Salad
Creamy macaroni salad gets a crunchy kick from celery, bell peppers, carrots, red onions and hint of twang from cider vinegar. Double the batch for your next outdoor party.
-
2
cups
dry elbow macaroni, cooked, drained, and then rinsed in cold water and drained again
-
1/3
cup
diced celery
-
1/4
cup
minced red onion
-
1/4
cup
shredded carrots
-
1/3
cup
red or green bell pepper, chopped
-
1/2
cup
mayonnaise
-
3/4
tsp.
dry mustard
-
1 1/2
tsp.
sugar
-
1 1/2
tbsp.
cider vinegar
-
3
tbsp.
sour cream
regular or light
-
1/2
tsp.
Kosher salt
-
freshly ground black pepper
-
1
tbsp.
fresh parsley, chopped
-
Cook the macaroni and drain well. Rinse with cold water and drain again. Place in a large bowl and add celery, carrots, chopped pepper, onion and parsley.
-
In a small bowl, whisk together the mayonnaise, dry mustard, vinegar, sugar, sour cream and salt. Pour dressing over macaroni and toss to coat well.
-
Season with salt and pepper to taste. Adjust seasoning if necessary.
-
Serve or store in refrigerator until ready to serve. Can be stored (covered) in fridge for up to 2 days.