Description

This macaroni salad features a perfect blend of creamy dressing, fresh veggies, and tender pasta, making it an ideal side for any BBQ or picnic. With its vibrant flavors and easy preparation, it’s sure to please everyone.

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, reducing the cook time by one minute for al dente texture.
Rinse the cooked macaroni with cold water and transfer it to a large bowl.
Add the finely diced bell pepper, celery, onion, and pickle relish to the macaroni in the bowl.
Pour the prepared dressing over the macaroni salad and mix until the pasta is well-coated.
Chill in the refrigerator for one hour before serving.

Notes

For a spicier kick, add more red pepper flakes according to your taste.
This salad can be made a day in advance for enhanced flavors.
Adjust the consistency of the dressing with additional sour cream or mayonnaise if desired.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 7g
Cholesterol: 20mg