Traditional Macaroni Salad

The Mr. and I decided to have a pre-Memorial Day BBQ today. Just us, which was a nice change from our normal full house of friends. My family did come over. My dad and brother rode their bikes. What’s 5 miles?

This was a really good side dish for our BBQ. Actually, it was my main dish because I’ve been cutting back on meat. It’s creamy but not at all heavy. I ate a lot of it.

Source: Tweaked from Six Sisters’ Stuff
Serves: 4-6, depending on serving size

Ingredients
2 cups dry noodles, cooked and drained. It’s “macaroni” salad but I used shells. It’s what I had.
1/3 cup diced celery (1 stalk)
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley (I used dried)
1/2 cup diced tomato (I used a whole roma tomato)
1/2 cup diced cucumber (I used about a 1/4 of an English cucumber)
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Directions
In a large bowl combine the celery, onion, parsley, tomato & cucumber. 

I took the picture before I added the cucumber. Whoops.

In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.

Pour the dressing over the macaroni and diced veggies and stir to combine. Store covered in the refrigerator, for up to 3 days.

Happy Memorial Day!!
Yum

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