“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

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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!