Easy Macaroni Salad

A summer party or BBQ wouldn’t be complete without a Macaroni Salad. So, what are you waiting for - grab a spoon and come and cook with me!

My Easy Macaroni Salad recipe is full of all the vegetables you would typically expect from a classic Macaroni Salad - celery, red pepper, carrot and red onion. But, it’s topped off with a lighter and tangier dressing, that's made with mayonnaise, sour cream, vinegar, mustard, garlic and dill. All the ingredients combine to create a creamy, tangy and crunchy bite with just a touch of sweetness. It’s so good that it will leave you craving spoonful after spoonful!

This salad is so versatile and easily adaptable. The base recipe can be used to make 3 different salads: Tuna Macaroni Salad, Chicken Macaroni Salad or Shrimp Macaroni Salad. Make this Macaroni Salad, or one of the protein-forward versions, for your next summer party, BBQ, cookout, picnic or simply enjoy it for lunch or dinner during a busy week!

https://www.youtube.com/watch?v=SSBNpi7Kflc

For more fun and exciting salad recipes, try my Raw Carrot Salad, Citrus Salad, Cobb Salad, Potato Salad and Watermelon Feta Salad recipes!

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Serves: 6 - 8

Ingredients:

• 454g gluten-free or wheat-based, uncooked elbow macaroni

• 2 tsp extra virgin olive oil

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 2 Tbsp white vinegar

• 2 tsp mustard

• 2 tsp granulated sugar

• 1 clove of garlic, peeled and minced

• 2 Tbsp fresh dill fronds, finely chopped

• 1/4 tsp kosher salt

• 1/4 tsp freshly ground pepper

• Pinch of sweet paprika

• 3 celery stalks, cut in half lengthwise and thinly sliced

• 1 red pepper, core removed and finely chopped

• 1 large carrot, grated

• 1 medium red onion, finely chopped

Instructions:

1. Bring a large stock pot of salted water to a boil and add the macaroni. Cook the pasta in accordance with package instructions or to your desired level of doneness.

2. Once cooked, drain the pasta, rinse it under cold water and transfer it to a large bowl. Drizzle with olive oil, give it a good mix and set aside.

3. To another large bowl, add the mayonnaise, sour cream, vinegar, mustard, sugar, garlic, dill fronds, salt, pepper and paprika and whisk until fully incorporated.

4. Toss in the celery, red pepper, carrot, red onion and cooked macaroni and mix until fully incorporated.

5. Transfer the macaroni salad to the refrigerator for at least 1 hour to allow the flavours to meld. Serve and enjoy!

   
   

Notes:

1. The Possibilities Are Endless: The base recipe can be used to make 3 different Macaroni Salads. If you're looking to incorporate more protein into this dish, then transform my Easy Macaroni Salad into a:

   1. Tuna Macaroni Salad: By adding, 1 can of drained, flaked tuna to the base recipe.

   2. Chicken Macaroni Salad: By adding, 1 cup of cubed or shredded, cooked chicken to the base recipe.

   3. Shrimp Macaroni Salad: By adding, 1 cup of peeled, cooked shrimp to the base recipe. If you're using smaller, cooked shrimp, simply toss them into the salad. For larger varieties, chop them up into bite sized pieces before incorporating them with the other ingredients.