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Macaroni Salad
This is our favorite Macaroni Salad full of red onions, celery, bell peppers, herbs, and of course, delicious creamy dressing.
Course
Side Dish
Cuisine
American
Keyword
bbq sides, macaroni salad, pasta salad
Prep Time
20
minutes
Cook Time
8
minutes
Cool in the refrigerator:
2
hours
Total Time
2
hours
28
minutes
Servings
8
Calories
451
kcal
Author
lyuba
Ingredients
1
lb
uncooked macaroni pasta
1/2
cup
diced red onion
1
medium red bell pepper
3
short celery ribs
1/4
cup
diced green onion
2
tbsp
minced fresh parsley
1
tbsp
minced fresh dill weed
Dressing:
1
cup
mayonnaise
1/2
cup
sour cream
1
tbsp
Dijon Mustard
2
tbsp
white wine vinegar
1 1/2
tbsp
brown sugar
1
tsp
garlic powder
1
tsp
black pepper
1
tsp
salt
more or less to taste
US Customary
-
Metric
Instructions
Cook pasta in
salted
water according to box instructions.
Drain cooked pasta and let it cook until no longer scalding hot.
Dice all vegetables and herbs while pasta is cooking and whisk all ingredients for the dressing in a separate bowl.
In a large mixing bowl, combine pasta vegetables, and herbs and mix.
Pour dressing into the bowl with the pasta and mix everything together until dressing is evenly incorporated throughout.
Cover the bowl with plastic wrap or transfer the salad into a food storage container with a lid. Refrigerate for at least 2 hours before serving.
Video
Nutrition
Calories:
451
kcal
|
Carbohydrates:
48
g
|
Protein:
8
g
|
Fat:
25
g
|
Saturated Fat:
5
g
|
Cholesterol:
19
mg
|
Sodium:
509
mg
|
Potassium:
217
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
696
IU
|
Vitamin C:
22
mg
|
Calcium:
38
mg
|
Iron:
1
mg