Rainbow Macaroni Salad

Cooking Time:  25minutes

Serves: 6-8

Calories  403kcal



  • 8 oz (250g) dry macaroni pasta
  • 1/2 medium red onion, finely diced
  • 1 small carrot, peeled and shredded
  • 2 dill pickles, finely chopped
  • 1/4 cup chopped celery
  • 1/2 cup Assortment of fresh peppers, seeded and finely chopped


  • 1 cup mayonnaise, (Desired choice)
  • 1/4 cup sour cream
  • 2 tablespoons white vinegar, (adjust to taste)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives
  • 1 1/2 teaspoons sugar
  • 1 teaspoon minced garlic
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon pepper

How To Prepare

    • Bring large pot of salted water to the boil over high heat. Add the pasta and boil until al dente (just fork-tender), or follow packet directions.
    • While pasta is boiling, prepare/chop SALAD ingredients and add them to a large serving bowl.
    • Mix DRESSING ingredients together in a small bowl.
    • Once pasta is cooked, drain and rinse under cool running water. Drain well and add to the rest of the SALAD ingredients in the large serving bowl.
    • Pour over DRESSING and toss well to evenly combine. Adjust salt, pepper and vinegar to taste.
  • Set aside for at least 15 minutes
  • Store covered in the refrigerator for up to 4 days. Take it out of the fridge for at least 20 minutes before serving to get the chill out. It’s best when closer to room temperature or just slightly chilled.

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Rainbow Macaroni Salad