“I often find pasta salads too heavy, but this one was PERFECT!
🥗 Meredith’s Creamy Macaroni Salad
Ingredients:
For the Salad:
| Ingredient | Quantity |
|---|---|
| Cooked elbow macaroni, cooled | 1 (16 oz) box |
| Large cucumbers, diced | 2 |
| Small white onion, minced | 1 |
| Green bell pepper, diced | 1 |
| Celery stalks, chopped | 3 |
For the Dressing:
| Ingredient | Quantity |
|---|---|
| Sour cream | 1 cup |
| Mayonnaise | 1 cup |
| Dijon mustard | 3 tablespoons |
| White vinegar | 1/3 cup |
| Grated Parmesan cheese | 1/2 cup |
| Granulated sugar | 2 tablespoons |
| Dried dill | 2 tablespoons |
| Garlic powder | 1½ teaspoons |
| Red pepper flakes | 1/2 teaspoon |
| Salt & black pepper | To taste |
Instructions:
- Combine Pasta and Veggies:
In a large mixing bowl, add the cooked macaroni, chopped cucumbers, onion, bell pepper, and celery. Toss gently until the vegetables are evenly distributed throughout the pasta. - Whisk the Dressing:
In a smaller bowl, mix together the sour cream, mayo, Dijon mustard, vinegar, Parmesan, sugar, dill, garlic powder, and red pepper flakes. Stir until the dressing is smooth and fully blended. - Mix Everything Together:
Pour the dressing over the pasta and vegetable mixture. Fold everything together carefully until every piece is well coated. - Chill for Best Flavor:
Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours. This lets the flavors come together and gives the salad a refreshing chill. - Finish and Serve:
Just before serving, give the salad a final stir and season with salt and black pepper as needed. Serve cold and enjoy!
