American Pasta salad

A great recipe for kid’s lunch or a light and healthy picnic salad. Nutritious and crunchy, no need to use lots of mayo. Can be stored covered in the refrigerator for up to 3 days.

Ingredients

  • 2 cups macaroni, cook and drain
  • 1/3 cup diced celery
  • 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
  • 1 tablespoon minced flat-leaf parsley
  • 1/2 cup diced vine-ripened tomato (optional)
  • 1/2 cup mayonnaise
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons sugar
  • 1 1/2 tablespoons cider vinegar
  • 3 tablespoons sour cream
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper

Directions

  1. In a large bowl combine the macaroni, celery, onion, parsley and tomato.
  2. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
  3. Pour the dressing over the salad and stir to combine.
  4. Season with salt and pepper to taste.

Leave a Comment

Your email address will not be published.

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.