Description
A delightful blend of creamy, tangy, and fresh notes in a small batch macaroni salad, perfect for shared meals and gatherings.
Ingredients
Scale
- 4 ounces dry elbow macaroni (1 cup)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon sweet relish
- 1 teaspoon yellow mustard
- 2 tablespoons chopped parsley
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- ¾ cup grated carrots (about 2 medium carrots)
- ¼ cup chopped red bell pepper (¼ of a medium red bell pepper)
- ¼ cup chopped celery (1 small celery stalk)
- 2 tablespoons chopped red onions
Instructions
- Cook the pasta: Bring a medium pot of lightly salted water to a boil. Add the macaroni and cook until al dente, about 5–7 minutes. Drain and rinse under cold water to stop the cooking and prevent sticking. Set aside.
- Make the dressing: In a small bowl, stir together the mayonnaise, sour cream, vinegar, relish, mustard, and parsley.
- Mix the salad: In a medium bowl, combine the cooked macaroni, grated carrots, chopped red bell peppers, celery, and red onions.
- Add the dressing: Pour the dressing over the pasta and vegetables. Stir to combine. Tip: For the best flavor, cover and chill the salad for at least 1 hour before serving.
Notes
Allow the salad to chill for at least 1 hour before serving for the best flavor. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg