Description

This macaroni salad is a crowd-pleaser, boasting a creamy texture and vibrant flavors from fresh vegetables and a tangy dressing. It’s simple to prepare and perfect for BBQs or potlucks, ensuring you have a delightful side 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

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Instructions

Cook the elbow macaroni according to the package instructions, reducing the cook time by one minute for al dente texture.
Rinse the cooked macaroni immediately with cold water and transfer it to a large bowl.
Add the diced bell pepper, celery, onion, and pickle relish to the bowl with the macaroni.
Pour the dressing over the macaroni salad and mix thoroughly until the pasta is well-coated.
Refrigerate for at least one hour before serving.

Notes

For more flavor, let the salad chill overnight; the flavors will meld beautifully.
Feel free to add diced hard-boiled eggs or cooked bacon for extra texture and taste.
Adjust seasonings to taste, especially if you prefer a sharper flavor.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4g
Sodium: 500mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg