Description
This macaroni salad features tender elbow macaroni, vibrant veggies, and a creamy dressing, making it the perfect side for BBQs and gatherings. Quick to prepare, it’s a must-have dish that everyone will love!
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 the elbow macaroni according to package instructions, reducing cook time by one minute for al dente texture.
- Rinse the cooked macaroni under cold water and transfer it to a large mixing bowl.
- Add the diced bell pepper, celery, onion, and pickle relish to the bowl with the macaroni.
- Pour the creamy dressing over the salad and mix until the macaroni is evenly coated.
- Chill in the refrigerator for an hour before serving.
Notes
Feel free to add cooked diced ham or chicken for extra protein.
This salad can be made a day in advance for convenience – just stir before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg