Description
A refreshing and vibrant pasta salad, perfect for summer gatherings, featuring colorful vegetables and a creamy dressing.
Ingredients
Scale
- 3 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon rice or cider vinegar
- 2 teaspoons yellow mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound small elbow macaroni
- 4 green onions, sliced
- 1 stalk celery, diced
- 1/2 red bell pepper, diced
- 1/2 cup frozen peas
- 1/2 cup cubed ham (optional)
- 1/2 cup cubed Cheddar cheese (optional)
- 1/4 cup sliced green or black olives (optional)
Instructions
- Whisk dressing ingredients together in a large bowl until fully combined and smooth.
- Boil macaroni in salted water until al dente (approximately 9-10 minutes), then drain and rinse under cold water to stop the cooking process.
- Toss the cooked macaroni with the dressing, ensuring it is evenly coated.
- Add in the sliced green onions, diced celery, diced bell pepper, and frozen peas, mixing well to combine all elements.
- Cover and refrigerate for at least 30 minutes until cold.
- Store in the refrigerator for up to 5 days.
Notes
Timing matters when mixing the pasta with the dressing to prevent sticking. For added flavor, use fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg