Here’s an easy summer side dish that’s great because it’s served cold! All you need is the right balance of ingredients, and a sprinkle of Paprika and you’re good to go.
The trick is to be careful not to overload your pasta salad with too much mayo or Dijon. I have the ingredients set up below, but if this is your first time making pasta salad or it’s been a while, slowly add ingredients in to taste. And that’s a good rule of thumb for cooking anytime.
Ingredients:
- 1 Cup Uncooked Macaroni.
- 1/3 Cup Mayo.
- 1/4 Cup Sour Cream.
- 1/2 Tbsp Dijon.
- 1 tsp Garlic.
- 1/4 tsp Table Salt.
- 1/4 tsp Black Pepper.
- 1 tsp Parsley.
- 1/4 Cup Celery.
- 1/4 Cup Red Onion.
- 1/4 Cup Red Pepper.
- 1/4 Cup Dill Pickle.
- 1/4 Cup Carrot.
Nutrition Facts:
- Calories: 200
- Total Fat: 9g
- – Saturated: 3g
- – Trans: 0g
- – Poly: 2g
- – Mono: 3g
- Cholesterol: 6mg
- Sodium: 430mg
- Total Carbohydrates: 16g
- Dietary Fiber: 2g
- Sugar: 2g
- Protein: 3g
- Vitamin D: 0%
- Calcium: 2%
- Iron: 1%
- Potassium: 50mg
- Vitamin A: 10%
- Vitamin C: 15%
Directions:
- Chop veggies: 1/4 Cup Celery, 1/4 Cup Red Onion, 1/4 Cup Red Pepper, 1/4 Cup Dill Pickle, and shave 1/4 Cup Carrot.
- Boil 1 Cup uncooked Macaroni pasta until fully cooked. Normally I would suggest al dente, which is still firm when bitten. However this side dish is best when tender, so fully cook pasta. It takes about 10 minutes to fully cook Macaroni at a roaring boil. Test one piece to make sure it’s soft and tender before removing from heat. Drain in a colander and set aside.
- In a large mixing bowl combine ingredients: 1 Cup Uncooked Macaroni, 1/3 Cup Mayo, 1/4 Cup Sour Cream, 1/2 Tbsp Dijon, 1 tsp Garlic, 1/4 tsp Table Salt, 1/4 tsp Black Pepper, 1 tsp Parsley, 1/4 Cup Celery, 1/4 Cup Red Onion, 1/4 Cup Red Pepper, 1/4 Cup Dill Pickle, and 1/4 Cup Carrot.
- Once fully mixed, serve immediately and enjoy! Oh and a sprinkle of cayenne or paprika works wonders on this dish!
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