Small Batch Macaroni Salad

Course Salad

Cuisine American

Keyword creamy macaroni salad, macaroni salad, pasta salad for two, picnic side dish

Prep Time 15

Cook Time 7

Total Time 22

Servings 2 servings

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

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

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.