HuRONIA

Macaroni Salad

This classic Macaroni Salad recipe has favourite add-ins like celery, onion, bell pepper and shredded carrot, tossed in a creamy mayobased dressing. Easy for summer dining.

Servings: 6

INGREDIENTS

1/2 pound elbow noodles , or ditalini

1/4 cup finely diced red onion

1 rib celery, finely diced

1/2 of a red bell pepper, finely diced

¼ cup finely shredded carrot, loosely measured, then squeezed out

Dressing

1/2 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

2 Tablespoons milk

2 Tablespoons cider vinegar

1/2 tablespoon granulated sugar

1/2 tablespoon dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook macaroni according to package directions, cook until al dente. Rinse with cold water and drain. This stops the pasta from cooking and removes extra starch to prevent noodles from sticking.

2. Cool the noodles completely before adding the dressing.

3. In a large mixing bowl, toss together cooked and cooled noodles onion, celery, bell pepper, and carrots.

4. In a small mixing bowl whisk together mayonnaise, sour cream, milk, cider vinegar, sugar, dijon mustard, salt, and pepper.

5. Pour half of the sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill for at least one hour before serving. Stir in additional sauce before serving. Add a splash of milk, for a thinner sauce, if desired.

Leftovers will keep in the fridge for 3-5 days, for make ahead, make the salad and dressing separately and store in the fridge 3-5 days. Salad can be frozen if you freeze the cooked pasta mixture without the sauce in a freezer container up to 3 months (thaw overnight in the fridge before adding the dressing.

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