Small Batch Macaroni Salad

Name: Small Batch Macaroni Salad
Prep time: 10 min
Cook time: 8 min
Total time: 1 h 18 min
Ingredients: 4 ounces dry elbow macaroni ((this is about 1 cup of dry macaroni)); ¼ cup mayonnaise; ¼ cup sour cream; 1 tablespoon apple cider vinegar; 1 tablespoon sweet relish; 1 teaspoon yellow mustard; 2 tablespoons chopped parsley; ⅛ teaspoon salt; ⅛ teaspoon coarsely ground black pepper; ¾ cup grated carrots; ¼ cup chopped red bell pepper ((about ¼ of a medium red bell pepper)); ¼ cup chopped celery ((approximately 1 small celery stalk)); 2 tablespoons chopped red onions

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Prep Time: 10 minutes

Cook Time: 8 minutes

Total: 78 minutes

Servings: 2

macaroni salad macaroni salad dressing pasta salad

Instructions

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Step 1

Bring a medium-sized pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally until al dente. This process takes me about 5-7 minutes. Drain and rinse the pasta under cool running water and set it aside.Pro Tip: To cook pasta "al dente", means to cook it until the pasta is tender but still firm to the bite. I cook my pasta a minute under the suggested boiling time listed on the pasta package.

Step 2

Combine the mayonnaise, sour cream, vinegar, relish, mustard, parsley, salt, and pepper in a small bowl.

Step 3

Combine the cooked macaroni and the grated carrots, chopped red bell peppers, chopped celery, and chopped red onions in a medium-sized bowl.

Step 4

Add the dressing and stir to combine.Pro Tip: Although you can enjoy the macaroni salad right after you make it, for the best flavor, cover the bowl and allow the salad to chill for at least one hour.

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