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Macaroni Salad

Macaroni Salad: (4.5 PTS recipe image
This classic macaroni salad offers a delightful balance of creamy richness and tangy zing, making it an ideal side dish for barbecues or packed lunches. The base is built with a lighter sour cream and mayonnaise blend, seasoned with sweet pickle relish and spicy brown mustard for depth. Tossed with tender elbow macaroni, vibrant green peas, crunchy carrots, and celery, every bite is texturally satisfying. It&# 226;ÂÂs a comforting, home-style dish that tastes even better after chilling, allowing the flavors to meld together beautifully.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 9
Calories: 864.5
Dietary: Vegetarian
Description
This classic macaroni salad offers a delightful balance of creamy richness and tangy zing, making it an ideal side dish for barbecues or packed lunches. The base is built with a lighter sour cream and mayonnaise blend, seasoned with sweet pickle relish and spicy brown mustard for depth. Tossed with tender elbow macaroni, vibrant green peas, crunchy carrots, and celery, every bite is texturally satisfying. It&# 226;ÂÂs a comforting, home-style dish that tastes even better after chilling, allowing the flavors to meld together beautifully.
Ingredients
  • 2/3 cup %-less fat sour cream (such as Daisy)
  • 1/3 cup Light mayo
  • 2 tablespoons Sweet pickle relish
  • 2 tablespoons Sweet pickle relish
  • 1 tablespoon Spicy brown mustard
  • 1/4 teaspoon White pepper
  • 4 cups Cooked elbow macaroni (about 8 ounces -- cooked without
  • Uncooked pasta)
  • Salt or fat
  • 1 cup Frozen green peas -- thawed
  • 3/4 cup Diced carrot
  • 1/2 cup Diced carrot
  • 1/2 cup Sliced celery
  • 1/2 cup Sliced celery
Directions
  1. 1
    Cook elbow macaroni according to package directions until al dente; drain, rinse with cold water, and set aside to cool completely.
  2. 2
    In a large mixing bowl, whisk together the sour cream, light mayonnaise, sweet pickle relish, spicy brown mustard, and white pepper until smooth.
  3. 3
    Add the cooled macaroni, thawed green peas, diced carrots, and sliced celery to the dressing mixture.
  4. 4
    Gently toss all ingredients until the pasta and vegetables are evenly coated with the creamy dressing.
  5. 5
    Cover the bowl tightly and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 864.5kcal
% Daily Value *
Total Fat 41.8g65%
Saturated Fat 17.2g86%
Cholesterol 82.1mg28%
Sodium 98333.2mg4098%
Total Carbohydrate 91.0g31%
Dietary Fiber 11.6g47%
Sugars 11.6g
Protein 36.8g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For added protein and color, consider folding in 3 ounces of diced reduced-fat sharp cheddar cheese, diced green bell pepper, diced lean ham, chopped fresh parsley, or sliced green onions.

This salad tastes best when made ahead of time. Store in an airtight container in the refrigerator for up to 3-4 days.

Ensure the pasta is completely cooled before mixing with the dressing to prevent the mayonnaise and sour cream from separating or becoming too runny.

If the salad thickens too much after chilling, stir in a teaspoon of milk or water to reach your desired consistency.

Keywords: macaroni salad, pasta salad, creamy salad, potluck side, bbq side dish, easy recipe, picnic food, elbow macaroni, peas and carrots, mustard dressing, pickle relish, light mayo, family dinner, cold salad, make ahead, comfort food, side dish, vegetable salad, quick meal, kitchen staple
Read it online: https://www.chefs-mate.com/recipe/macaroni-salad-4-5-pts/