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Creamy macaroni salad in a bowl.

Macaroni Salad

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8
Author: Amy

Ingredients

Dressing Ingredients

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon vinegar
  • 2 teaspoons sugar
  • 1 ½ teaspoon salt
  • ½ teaspoon black pepper

Pasta Salad Ingredients

  • 8 oz. elbow noodles half of a box
  • ½ cup diced red onion
  • 1 cup diced Roma tomatoes
  • ½ cup diced green bell pepper
  • ½ cup diced celery
  • ¼ cup chopped basil
  • 1 cup frozen peas
  • 2 hard boiled eggs

Instructions

  • Remove the peas from the freezer and set aside.
  • Boil the pasta to the "al dente" stage according to package directions. Drain the pasta into a colander and rinse with cold water. Set aside
  • Bring a small pot of water to boil and hard-boil the eggs for 12 minutes. Place the eggs into a bowl of ice water to stop the cooking process. Once they are cooled, peel the eggs and cut them into bite size pieces. Set aside.
  • While the pasta and eggs are cooking, mix the dressing ingredients together in a large bowl.
  • Dice the red onions, tomatoes, bell pepper, celery and basil.
  • Add the diced vegetables, peas, eggs and pasta to the bowl of dressing and toss to combine. Taste for seasonings and add more if needed. Cover the bowl and place it in the fridge to chill for a minimum of 4 hours.
Nutrition Facts
Macaroni Salad
Amount Per Serving
Calories 280 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 4g
Cholesterol 61mg20%
Sodium 555mg24%
Potassium 265mg8%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 652IU13%
Vitamin C 20mg24%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

This macaroni salad can be stored in the fridge for up to 5 days.