Description
This macaroni salad is a delightful blend of flavors, featuring crisp veggies and a creamy dressing that makes it perfect for BBQs or a quick side dish. Easy to prepare and full of flavor, it’s a go-to for gatherings and family meals!
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 elbow macaroni according to package instructions, reducing cook time by one minute for al dente texture.
- Rinse cooked macaroni immediately with cold water and transfer to a large bowl.
- Add finely diced bell pepper, celery, onion, and pickle relish into the bowl with the macaroni.
- Pour the dressing (mayonnaise, sour cream, dijon mustard, garlic, vinegar, pickle juice, sugar, salt, black pepper, and red pepper flakes) over the macaroni salad and mix until well-coated.
- Refrigerate the salad for one hour before serving.
Notes
For added crunch, include diced cucumbers or carrots.
Feel free to adjust the seasoning according to your taste preference.
This salad can be made a day in advance for better flavor integration.
Nutrition
- Serving Size: 1 cup
- Calories: 288
- Sugar: 4g
- Sodium: 440mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg