Description
A hearty blend of creamy and crunchy textures, filled with colorful veggies and a tangy dressing, perfect for summer gatherings or as a quick lunch.
Ingredients
Scale
- 3 cups elbow macaroni
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.5 cups red bell pepper, finely chopped
- 0.5 cups green bell pepper, finely chopped
- 0.5 cups red onion, finely chopped
- 0.5 cups celery, diced
- 0.25 cups dill pickles, diced
- 0.5 cups shredded cheddar cheese
- 0.25 cups green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- To taste: salt and pepper
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until smooth.
- Add the chopped red and green bell peppers, red onion, celery, and dill pickles to the dressing. Stir to combine.
- Gently fold in the cooled macaroni until evenly coated.
- Mix in the shredded cheddar cheese, green onions, garlic powder, and smoked paprika carefully.
- Season with salt and pepper to taste, adjusting as needed.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Stir before serving and enjoy!
Notes
For a tangier salad, add more vinegar or mustard. You can customize the veggies based on your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg