Macaroni Salad
By tamalone
Rate this recipe
0/5
(0 Votes)
Ingredients
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced vine-ripened tomato (optional)
- 1/2 cup prepared mayonnaise
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons sour cream
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Details
Servings 6
Preparation
Step 1
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using.
In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
**Tastes best if prepared a few hours in advance.
You'll also love
- Cauliflower Filet 0/5 (0 Votes)
- Banana Nut Bread Made With Splenda 0/5 (0 Votes)
- Pasta Mama 0/5 (0 Votes)
- Angel Hair with Lobster and... 5/5 (2 Votes)
- Rigatoni with Sun-Dried Tomato and... 0/5 (0 Votes)
- Macaroni and Cheese Deluxe "House"... 0/5 (0 Votes)
Review this recipe