The Best Macaroni Salad for BBQ
Super simple macaroni pasta salad with crispy vege and a creamy dressing
Servings 8
Calories 457kcal
Ingredients
- 16 oz elbow macaroni
- ½ cup red bell pepper diced
- ½ cup celery diced
- ½ cup red onion diced
- ½ cup sweet pickles diced
- ⅛ cup green onion diced
Macaroni salad dressing
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 4 cloves garlic minced
- 2 tbsp red wine vinegar
- 1 tbsp pickle juice
- 1 tbsp sugar
- ½ tbsp Kosher salt
- ½ tbsp black pepper
- ¼ tsp red pepper flakes
Instructions
- Cook your macaroni pasta as per package instructions, subtracting 1 minute of cook time. Rinse immediately with cold water and drizzle with olive oil. Set aside to cool to room temperature.
- In a large bowl, combine the pasta, bell pepper, celery, onion, pickles, and green onion. Stir until well combined.
- Pour the dressing over the top of the macaroni salad and mix until pasta is well-coated.
- Store in the fridge for 2 hours prior to serving (up to 5 days).
Macaroni salad dressing
- In a medium sized bowl, combine all of the ingredients for the macaroni salad dressing and whisk until well combined.
Nutrition
Calories: 457kcal | Carbohydrates: 49g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 721mg | Potassium: 231mg | Fiber: 3g | Sugar: 6g | Vitamin A: 539IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 1mg