Description
A vibrant macaroni salad filled with crunchy vegetables and creamy goodness, perfect for picnics and barbecues.
Ingredients
Scale
- 250 g (2 cups) elbow macaroni
- 150 g (1 cup) diced celery
- 100 g (½ cup) diced bell pepper
- 50 g (½ medium) finely chopped red onion
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) sour cream
- Salt, to taste
- Pepper, to taste
- White vinegar, to taste
- Fresh parsley, chopped
Instructions
- Boil the macaroni: Bring a large pot of salted water to a rolling boil. Add 250 g (2 cups) of elbow macaroni and cook for 8–10 minutes or until al dente. Stir occasionally to prevent sticking.
- Drain and cool: Once cooked, drain the macaroni in a colander and rinse under cold water for a few seconds to stop the cooking process. Allow it to cool completely at room temperature.
- Prepare the vegetables: While the macaroni cools, chop your vegetables. Dice 150 g (1 cup) of celery and 100 g (½ cup) of bell pepper into small pieces. Finely chop 50 g (½ medium) of red onion or soak it in cold water.
- Make the dressing: In a mixing bowl, combine 120 ml (½ cup) mayonnaise, 60 ml (¼ cup) sour cream, a splash of white vinegar, and season with salt and pepper. Mix well until smooth.
- Combine all ingredients: In a large bowl, add the cooled macaroni, chopped vegetables, and the dressing. Mix everything together gently, ensuring the macaroni is coated evenly.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Notes
Make ahead for best flavor. Use fresh herbs for optimal taste. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg