Ingredients
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2 cups elbow macaroni
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½ cup mayonnaise
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¼ cup sour cream
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1 tablespoon Dijon mustard
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1 tablespoon apple cider vinegar
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1 teaspoon sugar (optional)
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1 cup diced cucumber
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1 cup diced red bell pepper
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½ cup corn kernels
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½ cup chopped red onion
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½ cup diced tomato
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2 tablespoons chopped parsley
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Salt and pepper, to taste
Instructions
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Boil macaroni in salted water until al dente. Drain and rinse with cold water.
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In a large bowl, whisk mayo, sour cream, mustard, vinegar, sugar, salt, and pepper.
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Add cooled pasta and all vegetables. Toss to coat evenly.
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Cover and refrigerate at least 1 hour to blend flavors.
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Garnish with parsley and serve chilled.
Notes
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Substitute Greek yogurt for a lighter version.
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Add shredded chicken, tuna, or ham for more protein.
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Use rotini or shells if elbow macaroni isn’t available.
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Add pickles or celery for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg