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Jenelle Miller on 7.2.2021
very good. I added cucumber and shredded carrots, and made just a little more dressing since we like it kinda soupy. I would make this again!
Barb’s Macaroni Salad
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Description
There are so many possibilities with this recipe. You can leave out what you don’t like, add bacon, boiled eggs, pepperoni or basically whatever your family likes. Make it ahead of time so you can serve it cold. This is a great side dish for a summer cookout.
Ingredients
- 1-¾ cup Dry Elbow Macaroni, Cooked, Rinsed, And Drained
- ⅓ cups Diced Celery
- ¼ cups Minced Red Onion
- 1 Tablespoon Minced Fresh Parsley
- ½ cups Diced Vine-ripened Tomato
- ½ cups Prepared Mayonnaise
- ¾ teaspoons Dry Mustard
- 1-½ teaspoon Sugar
- 1-½ Tablespoon Apple Cider Vinegar
- 3 Tablespoons Sour Cream
- ½ teaspoons Sea Salt
- ½ teaspoons Freshly Ground Black Pepper
- ⅓ cups Shredded Cheddar Cheese
Preparation
In a medium bowl combine the macaroni, celery, onion, parsley and tomato. In a small bowl, whisk together the mayonnaise, dry mustard, sugar, vinegar, sour cream, salt and pepper. Pour the dressing over the salad and stir to combine. Add the cheese and mix. Add additional salt and pepper to taste. Refrigerate for one hour. Store covered in the refrigerator for up to three days.
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