Small Batch Macaroni Salad
Ingredients
- 1 cup elbow macaroni
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper (any color), finely chopped
- 1/4 cup dill pickles, finely chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and let it cool.
- In a large bowl, mix together mayonnaise, sour cream, and Dijon mustard until well combined.
- Add the cooled macaroni to the dressing and toss to coat evenly.
- Add celery, red onion, bell pepper, dill pickles, and parsley to the macaroni. Mix well.
- Season with salt and pepper to taste. Adjust the dressing if needed.
- Cover the bowl and refrigerate for at least 1 hour before serving.
- Before serving, give the salad a gentle stir and adjust the seasoning if necessary.
Notes
Feel free to customize this macaroni salad by adding ingredients like diced ham, boiled eggs, or cherry tomatoes for extra flavor. Adjust the mayonnaise and sour cream amounts based on your preference for creaminess. Enjoy this delicious and easy-to-make small-batch macaroni salad!
