Small Batch Macaroni Salad
Be the first to rate it
Elbow macaroni, carrot, celery, and bell pepper in a creamy mayo and sour cream dressing. Chill it for an hour before serving.
Ingredients
- 4 oz dry elbow macaroni (1 cup)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 Tbsp apple cider vinegar
- 1 Tbsp sweet relish
- 1 tsp yellow mustard
- 2 Tbsp chopped parsley
- ⅛ tsp salt
- ⅛ tsp coarse black pepper
- ¾ cup grated carrot (~2 medium)
- ¼ cup chopped red bell pepper
- ¼ cup chopped celery (~1 stalk)
- 2 Tbsp chopped red onion
Equipment
- saucepan
- mixing bowl
Directions
- Boil the macaroni for 5 to 7 minutes, until just tender. Drain and rinse under cold water.
- In a separate bowl, stir together the mayonnaise, sour cream, vinegar, relish, mustard, parsley, salt, and pepper.
- In a large bowl, combine the cooled macaroni with the carrot, bell pepper, celery, and onion.
- Stir the dressing into the pasta and vegetables until everything is coated.
- Cover and chill for at least 1 hour.
Nutrition
Serving: 217g | Calories: 497kcal | Carbohydrates: 53g | Protein: 9.4g | Fat: 27g | Saturated Fat: 6.3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 467mg | Potassium: 421mg | Fiber: 4.1g | Sugar: 8.3g | Vitamin A: 8090IU | Vitamin C: 33mg | Calcium: 74mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; dry elbow macaroni counted as dry pasta, sweet relish counted as sweet pickle relish, yellow mustard counted as prepared mustard, chopped parsley counted as fresh parsley, ¾ cup grated carrot counted as carrots. Brands and portions vary, so use it only as an approximation.