Recipe Index

Ingredients

• 8¾ oz macaroni elbow pasta
• 1 1/2 tbsp kosher salt, for the pasta water
• 1 cup celery, finely sliced (1 stalk)
• 3/4 cup red bell pepper, finely diced (1 small)
• 3/4 cup green onions, finely sliced
• 1 medium carrot, grated
• 1/2 cup mayonnaise
• 1/2 cup yogurt or sour cream
• 1 tbsp cider vinegar
• 2 tsp Dijon mustard
• 2 tsp sugar
• 3/4 tsp garlic powder
• 1 1/4 tsp kosher salt, for the dressing
• 1/2 tsp black pepper

Method

1. Cook the macaroni in a large pot of boiling water salted with the 1 1/2 tbsp salt until just tender, 8-10 minutes. Drain, rinse briefly under cold water and drain very well.
2. Whisk the mayonnaise, yogurt or sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, dressing salt and pepper together in a large bowl.
3. Add the cooled macaroni, celery, bell pepper, green onions and carrot to the dressing and toss until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour so the flavours meld and the dressing thickens. Toss again, taste and adjust the salt and pepper before serving.

Prep: 15 min · Cook: 10 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data