Description
This macaroni salad is a delightful blend of elbow pasta, fresh vegetables, and a creamy dressing, making it an irresistible choice for outdoor gatherings. Quick to prepare and always a crowd-pleaser, it’s perfect for anyone looking for easy, homemade flavor.
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 cooking time by one minute for al dente texture.
- Rinse cooked pasta with cold water and place it into a large bowl.
- Add finely diced bell pepper, celery, onion, and pickle relish to the bowl.
- Drizzle the dressing over the macaroni salad and mix thoroughly until the pasta is well-coated.
- Refrigerate for one hour before serving for best flavor.
Notes
This salad can be made a day ahead of time for flavors to meld.
Feel free to use any other pickled vegetables if preferred.
Add cooked bacon or diced ham for extra flavor if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg