Ingredients and Weight:
- 1 pound elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 celery stalks, finely chopped (approx. 1 cup)
- 1 carrot, finely chopped (approx. 1 cup)
- 1/2 cup red onion, finely chopped (approx. 1 small onion)
- 1/4 cup sweet pickle relish
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cook the macaroni according to the package directions. Drain and rinse with cold water.
- In a large bowl, combine the macaroni, mayonnaise, sour cream, celery, carrot, red onion, relish, and parsley.
- Season with salt and black pepper to taste.
- Mix well and refrigerate for at least 30 minutes before serving for optimal flavor.
Nutritional Information:
(Per serving, approx. 1 cup)
- Calories: 300
- Fat: 12g (18% DV)
- Saturated fat: 4g (25% DV)
- Carbohydrates: 40g (15% DV)
- Protein: 5g (10% DV)
Dish Characteristics:
- Creamy, tangy, and flavorful
- Made with fresh vegetables for a crunchy texture
- Perfect for potlucks, picnics, and barbecues
- Easily customizable with additional ingredients, such as cheese, ham, or hard-boiled eggs
User Comments:
- "This macaroni salad is the best I've ever had. It's so creamy and flavorful, and the vegetables are perfectly crisp." - Sarah
- "I love that this recipe is so easy to make. I always get compliments when I bring it to a party." - Jessica
- "This salad is the perfect summer side dish. It's light, refreshing, and always a crowd-pleaser." - David
Special Precautions and Tips:
- Taste the salad before serving and adjust seasoning as needed.
- For a tangier salad, use more relish or vinegar.
- To make ahead, prepare the salad up to 2 days in advance. Store in an airtight container in the refrigerator.
