Creamy Macaroni Toss (Print Version)
# Ingredients:
01 -
1/2 lb or 250 g elbow macaroni.
02 -
1 stalk of celery, cut into thin slices (about 1 cup).
03 -
1 small red bell pepper, chopped into small pieces (3/4 cup).
04 -
1 large green onion, finely chopped (3/4 cup).
05 -
1 medium carrot, shredded (use a basic box grater).
06 -
Half a cup of full egg mayonnaise (brands like Hellmann's, Best Foods, or S&W).
07 -
1/2 cup of plain sour cream or yoghurt, full-fat or lower if you prefer.
08 -
1 tablespoon apple cider vinegar.
09 -
2 teaspoons of Dijon mustard.
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2 teaspoons of sugar.
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3/4 teaspoon of garlic powder.
12 -
1 and 1/4 teaspoons salt.
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1/2 teaspoon black pepper.
# Instructions:
01 -
Fill a big pot with 4-5 liters/quarts of water, bring it to a boil. Add 1 and 1/2 tablespoons of salt. Drop in the macaroni and cook it following the instructions on the package. Strain the pasta and let it cool down completely.
02 -
Stir the mayonnaise, yoghurt or sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper together in a bowl until the mixture is smooth and blended.
03 -
In a big mixing bowl, add the cooled macaroni. Toss in the sliced celery, bell pepper cubes, chopped green onions, and grated carrot. Pour the dressing over it all and mix until everything's well coated.
04 -
If needed, tweak the flavors by adding a pinch more salt, sugar, vinegar, or mayo. Let the salad sit for at least 20 minutes so that the flavors settle. Serve it at room temp—it also tastes excellent the next day!
# Notes:
01 -
Uses classic elbow macaroni for a familiar texture and shape.
02 -
Includes a mix of crunchy veggies like celery, red bell peppers, green onions, and carrot.
03 -
The dressing combines mayo with sour cream or yoghurt for a rich but lighter sauce.
04 -
Proper cooking and cooling of pasta keeps it from becoming mushy.
05 -
You can add extras like hard-boiled eggs, pickles, or crispy bacon for variety.
06 -
Skip mayo for a healthier version by trying alternative dressings.