Macaroni Salad
Ingredients:
2 cups elbow macaroni (or any pasta shape you prefer)
1 cup chopped carrots
1/2 cup celery, chopped (optional)
1/4 cup red onion, finely chopped (optional)
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt (for creaminess)
1 tbsp Dijon mustard (optional)
1 tbsp apple cider vinegar or lemon juice
Salt and pepper to taste
1/4 tsp garlic powder (optional)
1/4 tsp paprika or smoked paprika (optional, for extra flavor)
Fresh parsley (optional, for garnish)
Instructions:
1. Cook the Macaroni:
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
2. Prepare the Vegetables:
If using, chop the carrots, celery and red onion.
3. Make the Dressing:
In a large bowl, combine the mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar (or lemon juice), garlic powder, paprika, salt, and pepper. Stir until smooth.
4. Combine:
Add the cooled macaroni, carrots, and any other veggies (celery and onion) to the bowl with the dressing. Stir everything together until the pasta and vegetables are evenly coated with the creamy dressing.
5. Chill:
Refrigerate the macaroni salad for at least 1 hour before serving. This helps the flavors meld together.
6. Serve:
Garnish with fresh parsley or additional paprika if desired. Serve chilled and enjoy!
This macaroni salad is great as a side dish for picnics, BBQs, or family gatherings! You can also customize it by adding things like peas, boiled eggs, or cooked chicken.