Cook the Pasta Cooking& Recipes
Cook the macaroni noodles according to the package instructions until al dente. Drain well and let cool slightly.
Mix the Dressing
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, cider vinegar, and sour cream until smooth and creamy.
Combine and Season
Add the cooked macaroni, chopped orange pepper, halved grape tomatoes, red onion, celery, and parsley to the bowl. Stir gently until everything is well coated. Season with salt and freshly ground black pepper to taste. Cooking& Recipes
Tips:
• Let it chill: For best flavor, refrigerate the salad for at least an hour before serving.
• Add-ins: Try chopped hard-boiled eggs, shredded cheddar, or a sprinkle of paprika.
• Veggie swap: Use green or red peppers, or add shredded carrots for extra crunch.
Storage and Reheating:
• Refrigerator: Store in an airtight container for up to 3 days.
• Re-stir before serving: Give it a quick stir before serving again — you may want to add a small spoonful of mayo if it’s thickened up.
This creamy macaroni salad is as easygoing as it is delicious — the perfect dish for laid-back meals and sunny-day gatherings. Dairy& Eggs
