Macaroni Salad

8 servings | 20 prep minutes | 10 cook minutes

Adapted from Andrew Rea

Ingredients Link to heading

• 1 large carrot, diced
• 1 red bell pepper, diced
• 2 ounces celery, diced
• 1/2 red onion, diced
• 1 pound pasta of choice
• 4 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 6 ounces mayonnaise
• 2.75 ounces sour cream
• 2 tablespoons apple cider vinegar/dill pickle brine
• 1 tablespoon dijon mustard
• 0.25 teaspoon garlic powder

Method Link to heading

1. Prepare pasta per box instructions for al dente. Drain, rinse, and cool.
2. Add vegetables, herbs, and cooled pasta to a large bowl and toss to combine.
3. In a separate small bowl, whisk together remaining ingredients along with salt and pepper to taste.
4. Add resulting dressing to the large bowl and fold in until well combined.
5. Cover and refrigerate for at least 2 hours before serving.