Description
This macaroni salad offers a delightful mix of flavors with creamy dressing and crisp veggies. It’s simple to prepare and ideal for BBQs or summer gatherings. Serve it cold for a refreshing side dish 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 the package instructions, reducing the time by one minute for al dente texture.
- Rinse the cooked pasta immediately with cold water and transfer it to a large bowl.
- Add the diced bell pepper, celery, red onion, and pickle relish to the bowl with the macaroni.
- Pour the creamy dressing over the macaroni salad and mix thoroughly until all ingredients are well-coated.
- Refrigerate for at least one hour before serving.
Notes
Using freshly minced garlic enhances flavor.
For a twist, add chopped hard-boiled eggs or bacon pieces.
Keep leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg