Macaroni Salad

By CarolM-2

"I make my macaroni salad just like I do my potato salad," says Paula Deen. "Warm. It brings out the flavor more, and it's just so good. This has pepper, scallions, and celery for crunch."

Ingredients

• 2 cup(s) elbow macaroni
• 4 large eggs
• 1/4 cup(s) reduced-fat sour cream
• 2 tablespoon(s) mayonnaise
• 1 tablespoon(s) Dijon mustard
• 3 tablespoon(s) fresh lemon juice
• Kosher salt
• Pepper
• 1 stalk(s) celery, halved lengthwise and thinly sliced
• 1 small green bell pepper, cut into 1/4-inch pieces
• 1 jarred pimiento or roasted red pepper, finely diced
• 2 scallions, thinly sliced

Details

Servings 6
Preparation time 15mins
Cooking time 25mins
Adapted from womansday.com

Preparation

Step 1

Cook the pasta according to package directions. Drain.

While the pasta is cooking, place the eggs in a small saucepan. Cover with water and bring to a boil. Remove from heat, cover and let stand for 12 minutes. Run under cold water to cool.

In a large bowl, whisk together the sour cream, mayonnaise, mustard, lemon juice, and 1/4 teaspoon each salt and pepper. Add the pasta and toss to coat.

Peel the eggs. Using the large holes on a box grater, grate one egg and 3 egg whites (discard the yolks). Fold the eggs into the pasta mixture along with the celery, bell pepper, pimiento, and scallions.