Salads

Macaroni Salad

Macaroni Salad makes me think of parties and BBQ’s and warm weather…

It hasn’t quite warmed up here in the Northeast, but our daughter Marin has been asking for her favorite Macaroni Salad for the past few weeks, so here it is!

Start with a pound of your favorite elbow macaroni cooked according to package instructions.  Drain and set aside

While the macaroni cools, let’s get the dressing together

To a mixing bowl, add one cup of mayonnaise, 1/2 cup of sour cream, 2 tablespoons of ketchup and 2 tablespoons of red wine vinegar and stir well

For spices, I use one teaspoon each of kosher salt, black pepper, garlic powder, onion powder and white sugar

Stir well to combine and pour over your cooled macaroni

Set aside to let the flavors start to meld while you cut some veggies

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So let’s chop!

Dice 2 cups of carrots & red peppers, one cup of celery and one large shallot (or red onion) into small, uniform pieces

Yes, I know… the celery wasn’t there and now it is.  Creative license

Put everybody in the bowl, stir well to combine and let the melding begin

This salad needs at least an hour in the fridge to chill and for the flavors to blend together

When it’s serving time, you’ll need to add in another dollop of mayo because the macaroni sucks it up (technical cooking term).  Re-season with kosher salt and black pepper if necessary

Yum!

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Enjoy!

Simply Sundays! ~ Macaroni Salad

  • Servings: 8-10
  • Time: 20 min cook/prep, 60 min chill
  • Difficulty: Easy
  • Print

Ingredients

1 pound elbow macaroni

1 cup of mayonnaise

1/2 cup of sour cream

2 tablespoons of ketchup

2 tablespoons of red wine vinegar

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon white sugar

2 cups carrots

2 cups red peppers

1 cup of celery

1 large shallot (or red onion)

Directions

Cook 1 pound of your favorite elbow macaroni according to package instructions.  Drain and set aside to cool

To a mixing bowl, add one cup of mayonnaise, 1/2 cup of sour cream, 2 tablespoons of ketchup and 2 tablespoons of red wine vinegar; stir well and pour over your cooled macaroni

Dice 2 cups of carrots & red peppers, one cup of celery and one large shallot (or red onion) into small, uniform pieces

Put vegetables in the bowl, stir well to combine and let meld

This salad needs at least an hour in the fridge to chill and for the flavors to blend together

Add in an additional tablespoon or two of mayonnaise if necessary and kosher salt and black pepper to taste

Tools used to make this recipe

Anchor Hocking 8 Cup Glass Measuring Cup

Small Glass Prep Bowls

Get It Right Premium Silicone Spatula

Pyrex Smart Essentials 4-Quart Glass Mixing Bowl

Simply BambooValencia Bamboo Cutting Board

© Simply Sundays 2016
All rights reserved

1 comment on “Macaroni Salad

  1. Oh I love maccaroni salad!! 😉 This one looks so amazing good and so inviting!! I just thought, that it is quite a long time, that I didn’ t make maccaroni salad! 😉 Thank you so much for this inspiration!

    Like

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