A fantastic and basic macaroni salad for just about any occasion. What makes this is a little different is the dressing. Mixing mayo and sour cream make this sweet and tangy at the same time. Then, the Knorr vegetable mix adds a ton of flavor to the dressing. Fresh veggies not only add flavor but a little crunch. The peas may have been our favorite. Their pop of sweetness is a nice contrast to the other ingredients. A great addition to your summer cookout menu.
Ingredients
1 pound elbow macaroni or other pasta
1 package Knorr vegetable soup/ dip mix
1 cup mayonnaise
1 cup sour cream
1 red bell pepper, chopped finely
1/2 green bell pepper, chopped finely
8 ounces frozen peas, thawed
1 stalk celery, finely chopped
1 cup green onions, finely sliced
How To Make best macaroni salad
Step 1
Boil macaroni as directed - about 10-11 minutes. Rinse with cold water to cool the pasta. Drain well
tep 2
Mix Knorr's mix with mayo and sour crea
Step 3
Mix in veggies
Step 4
Add the cooled, drained, pasta noodles. Mix well and sprinkle with black pepper
Step 5
Easy, right? Warning, this recipe may have to be doubled, as people gobble this up. I doubled this recipe for a barbeque for 12 people and there were no leftovers.
Note: I've sometimes added boiled baby (bay) shrimp, diced turkey, diced ham, or even crumbled bacon. This recipe can easily be adapted to your family's taste.
Nutrition Facts
(per serving*)
calories: 529kcal, carbohydrates: 59g, cholesterol: 29mg, fat: 28g, fiber: 7g, protein: 12g, saturated fat: 6g, sodium: 217mg, sugar: 8g, unsaturated fat: 21g
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