Description
A bold, creamy, and crunchy macaroni salad with a signature tang and a hint of spice from the Mayor of Flavor Town.
Ingredients
1 pound elbow macaroni
1 cup high-quality mayonnaise
1/4 cup sour cream
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 cup finely diced celery
1/2 cup finely diced red bell pepper
1/4 cup minced red onion
1/2 cup grated carrots
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Kosher salt and black pepper to taste
Instructions
Step 1: Boil the elbow macaroni in salted water until al dente, usually about 8 minutes.
Step 2: Drain and rinse the pasta immediately with cold water until completely cooled, then drain well.
Step 3: In a large bowl, whisk the mayo, sour cream, mustard, vinegar, sugar, and spices until smooth.
Step 4: Stir in the diced celery, peppers, onions, and carrots into the dressing.
Step 5: Fold in the cooled macaroni until every noodle is perfectly coated.
Step 6: Chill in the refrigerator for at least 2 hours to let the flavors meld before serving.
Notes
Ensure the pasta is completely cold before mixing with the dressing to keep it from getting greasy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 385 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
