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“I often find pasta salads too heavy, but this one was PERFECT!

🥗 Meredith’s Creamy Macaroni Salad

Ingredients:

For the Salad:

IngredientQuantity
Cooked elbow macaroni, cooled1 (16 oz) box
Large cucumbers, diced2
Small white onion, minced1
Green bell pepper, diced1
Celery stalks, chopped3

For the Dressing:

IngredientQuantity
Sour cream1 cup
Mayonnaise1 cup
Dijon mustard3 tablespoons
White vinegar1/3 cup
Grated Parmesan cheese1/2 cup
Granulated sugar2 tablespoons
Dried dill2 tablespoons
Garlic powder1½ teaspoons
Red pepper flakes1/2 teaspoon
Salt & black pepperTo taste

Instructions:

  1. 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.
  2. 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.
  3. Mix Everything Together:
    Pour the dressing over the pasta and vegetable mixture. Fold everything together carefully until every piece is well coated.
  4. 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.
  5. 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!
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