Macaroni Salad
This creamy macaroni salad with eggs, peas and tomatoes is a delicious side dish that is loaded with flavor!
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.
Notes
This macaroni salad can be stored in the fridge for up to 5 days.
Nutrition
Calories: 280kcalCarbohydrates: 28gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 555mgPotassium: 265mgFiber: 3gSugar: 5gVitamin A: 652IUVitamin C: 20mgCalcium: 43mgIron: 1mg