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Eclecticisms: Macaroni Salad

Thursday, July 21, 2011

Macaroni Salad

This summer, my Mom has made several delicious salads that I've been able to enjoy. One of my favorites so far is her take on this macaroni salad recipe. There's no cheese (usually blasphemy) like in many pasta salads, and although that doesn't make this a healthy dish, it's a really delicious one that is a wonderful counterpart with a hint of sweet to balance the salty and heavy main courses you're making on the grill this season.


4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 Cup sour cream
1/4 cup cider vinegar
1/2 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1/2 large onion, chopped
2 stalks celery, chopped
1 yellow bell pepper, seeded and chopped
1/2 cup grated carrot
Salt and ground black pepper to taste

Cook the noodles as directed on the package and run under cold water to cool.
While the noodles are cooking, chop up all the veggies and put them into a large bowl. Mix them together with some of the mayo and sour cream.

Once the noodles are cool, add them to the bowl. Mix in the rest of the ingredients and salt/pepper to taste.

This is a great dish to take to a cok out or on a camping trip (like I did!). Make a large enough batch to have over a couple of days and you won't have to use your oven again for awhile!


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