Cool, creamy and tangy -- perfect for a summer gathering.
2 cups dry elbow macaroni, cooked, rinsed, and drained
⅔ cup diced bell peppers, any combination of colors
¼ cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
½ cup prepared mayonnaise
¾ teaspoon dry mustard
1½ teaspoons sugar
1½ tablespoons cider vinegar
3 tablespoons sour cream
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper
In a large bowl combine the macaroni, bell peppers, onion, and parsley. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
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