Description

This macaroni salad is a delightful blend of creamy dressing and crunchy vegetables, making it a must-have for any BBQ. Featuring tender elbow macaroni, diced bell peppers, celery, and a tangy dressing, this dish promises to be a hit at your next gathering. Quick to prepare and full of flavor, it’s perfect for picnics, potlucks, or a simple side dish.

Ingredients

Scale

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, reducing the cook time by one minute for al dente pasta. The pasta should be tender yet slightly firm.
Immediately rinse the pasta with cold water and transfer it to a large bowl.
In the bowl, add the diced bell pepper, celery, onion, and pickle relish.
Pour the dressing over the macaroni salad and mix until the pasta is well-coated with the dressing.
Refrigerate for one hour before serving.

Notes

For added flavor, let the salad chill overnight before serving.
Feel free to customize the vegetables based on your preference or what’s available.
This macaroni salad can be made a day in advance for a stress-free BBQ.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 4g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg