Macaroni Salad with Sour Cream and Celery
Elbow macaroni tossed in a tangy mayonnaise and sour cream dressing with crunchy celery, onion, and bell pepper.
Ingredients
Main Ingredients
- 2 cup elbow macaroni uncooked
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 tbsp apple cider vinegar
- 1 tsp yellow mustard
- 1 cup diced celery
- ½ cup diced onion
- ¼ cup chopped bell pepper
- salt and black pepper to taste
Instructions
Cooking
- Cook the macaroni in salted water according to the package directions until tender.
- Drain, rinse under cold water, and let the pasta cool completely.
- In a large bowl, stir together the mayonnaise, sour cream, apple cider vinegar, and mustard.
- Add the cooled macaroni, celery, onion, and bell pepper and fold until evenly coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour, then stir and serve cold.
Notes
Prep time includes 1 hour of chilling. Keep cold and do not leave out for more than 2 hours. Store up to 3 to 5 days in the refrigerator. Nutrition is an estimate.