Creamy Sweet Macaroni Salad
A delightful macaroni salad combining creamy dressing with colorful vegetables, making it a perfect addition to any gathering.
Ingredients
Pasta and Vegetables
- 16 ounces Great Value Macaroni Elbows Plump and perfectly shaped for holding onto the creamy dressing.
- 1 15 ounce can Great Value Organic Sweet Peas These tiny, juicy gems add a touch of sweetness.
- 1 red bell pepper (diced) Bright and crisp, contributing a satisfying crunch.
- ½ medium red onion (diced) Aromatic and slightly sweet.
- 3 ribs celery (chopped) Crisp and refreshing.
- 3 green onions (chopped) Fragrant and mild.
- 2 tablespoons finely chopped parsley Adds a burst of freshness.
Dressing
- ½ cup mayo Creamy and rich.
- ⅓ cup sour cream (or plain Greek yogurt) For added creaminess and tang.
- 2 tablespoons apple cider vinegar A touch of acidity.
- 1 tablespoon dijon mustard Adds a subtle kick.
- 2 tablespoons honey Sweetness complements other ingredients.
- ½ teaspoon salt (or to taste) Enhances all flavors.
- ¼ teaspoon black pepper (or to taste) Mild spice that rounds out the flavor.
Instructions
Cooking the Macaroni
- Boil the macaroni elbows in salted water until they are tender, about 8-10 minutes. Once cooked, drain them and rinse under cold water to stop the cooking process.
Preparing the Vegetables
- In a large mixing bowl, combine the cooled macaroni with the diced red bell pepper, organic sweet peas, diced red onion, chopped green onions, chopped parsley, and chopped celery.
Making the Dressing
- In a separate bowl, whisk together the mayo, sour cream (or Greek yogurt), apple cider vinegar, dijon mustard, honey, salt, and black pepper until smooth.
Combining Everything
- Pour the dressing over the macaroni and vegetable mixture. Gently toss until evenly coated.
Serving
- Serve immediately or chill in the fridge for 1-2 hours to allow the flavors to meld. Toss again before serving.
Notes
For variations, try adding diced pickles or shredded carrots. A squeeze of lemon juice enhances flavors just before serving.