Description

This Macaroni Salad stands out with its mouthwatering flavor and simplicity. Packed with fresh vegetables and a creamy dressing, it’s the ideal side for BBQs and gatherings. Quick to prepare and sure to please, this dish is a hit at any meal.

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

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Instructions

Cook the elbow macaroni according to package instructions, subtracting one minute for al dente texture.
Rinse the cooked macaroni immediately with cold water and transfer to a large bowl.
Add the diced bell pepper, celery, onion, and pickle relish to the bowl.
Pour the dressing ingredients over the macaroni and vegetables, then mix thoroughly to coat.
Refrigerate for at least one hour before serving.

Notes

Feel free to customize with various fresh veggies or add cooked bacon for extra flavor.
This salad can be made a day ahead for maximum flavor as it improves after sitting in the fridge.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4g
Sodium: 500mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg