Description

This creamy macaroni salad is packed with flavor, featuring crisp bell peppers, crunchy celery, and zesty dressing. Ideal for BBQs and easy to make ahead, it’s a crowd-pleaser.

Ingredients

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16 oz elbow macaroni
1 red bell pepper – finely diced
4 ribs celery – finely diced
1 small red onion – finely diced
½ cup pickle relish
1 cup mayonnaise
½ cup sour cream
1 tbsp dijon mustard
4 cloves garlic – minced
2 tbsp red wine vinegar
1 tbsp pickle juice
1 tbsp sugar
½ tbsp kosher salt
½ tbsp black pepper
¼ tsp red pepper flakes

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Instructions

Cook the elbow macaroni according to package instructions, subtracting one minute for al dente. The pasta should be tender yet slightly firm.
Rinse the pasta immediately with cold water and transfer it to a large bowl.
Add diced bell pepper, celery, onion, and pickle relish to the bowl.
Pour the dressing over the macaroni salad and mix thoroughly until the pasta is well coated.
Chill in the refrigerator for one hour before serving.

Notes

For a healthier option, consider using Greek yogurt instead of sour cream.
Feel free to add other vegetables like carrots or peas for extra crunch.
Macaroni salad can be made a day in advance for quick serving at gatherings.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg