Macaroni Salad
This macaroni salad is the perfect combination of fresh, crunchy vegetables and pasta tossed in a creamy dressisng. It's bright, colorful, and fresh, making it the perfect side at any picnic!
Servings: 24 1/2 cup servings
Calories: 180kcal
Equipment
- Large pot
- Small mixing bowl
- Large mixing bowl
- Measuring cups
- Whisk
- Spoon
- Vegetable grater
Ingredients
- 1 lb elbow or cellentani macaroni
- 2 bell peppers different colors
- 2 large carrots
- 1/4 or less of a red onion depending on preference
- Parsley fresh or dried for garnish
Dressing
- 1 1/2 cups mayonnaisse
- 1/2 cup sour cream
- 1/4 cup dijon mustard
- milk as needed
- salt and pepper to taste
Instructions
- Cook pasta in boiling, salted water according to package directions. Drain and set aside to cool.
- Start to prepare the salad, peel and shred carrots. Add carrots to a large mixing bowl. Dice bell peppers and red onion into bite-sized pieces. Add to mixing bowl with the carrots. Mix together.
- To prepare the dressing, whisk all ingredients except milk together in a small mixing bowl. Then drizzle in milk a little as a time to thin mixture to desired consistency, approximately a 1/4 cup.
- Once cooled, add macaroni to vegetables and mix.
- Mix about one-third of the dressing into the salad. Chill in the refrigerator for at least 2-4 hours. Just before serving, mix the rest of the dressing in. Add more salt and pepper if needed. Garnish with chopped fresh or dried parsley. Enjoy!
Notes
Because this is mayonnaise based salad, it should not be left out at room temperature for more than two hours.
Tips:
After draining the pasta, stir it occasionally to help it cool faster.
If you think you'll have leftovers, reserve a little bit of the dressing. Stir in the reserved dressing before serving the macaroni salad again to help revive it.