This macaroni salad is a delicious make-ahead side dish that serves a crowd. It's perfect for potlucks, picnics and summer cookouts!
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 16cups
Ingredients
For the salad:
1poundmacaroni pastaelbow noodles
¾cupchopped red onion
1large red bell pepperseeded, cored and chopped
1cupchopped celery
1 cup frozen peasthawed
For the dressing:
1 ½cupsmayonnaiselow fat can be used
¼cupsour creamlow fat can be used
1tablespoonprepared Dijon mustard
3 tablespoonsgranulated white sugar
¼cupwhite vinegar
1teaspoonsaltmore or less, to taste
¼teaspoonblack peppermore or less, to taste
3 tablespoonssweet pickle relish
Instructions
Cook pasta according to package directions. Drain in a colander and rinse well with cold water until all of the pasta is cooled.
Whisk together mayonnaise, sour cream, mustard, sugar, vinegar, salt, pepper and relish in a medium bowl. *
Toss together cooked pasta, red onion, bell pepper, celery and peas in a large bowl. Drizzle with dressing and stir to coat as evenly as possible. Season with additional salt and pepper, if desired.
Cover and refrigerate for at least 1 hour before serving. Stir again before serving.
Notes
*It will look like there is a lot of dressing, but when the pasta is refrigerated it will absorb some of the dressing. Stir before serving to re-distribute the dressing in the salad.
Store covered in the fridge for up to 3 to 4 days.
Do not leave out at room temperature for more than 2 hours (1 hour if the temperature is 90 degrees F or above).