Description
A creamy and refreshing elbow macaroni salad with a delightful mix of vegetables.
Ingredients
Scale
- 0 pound elbow macaroni
- 1 cup mayo or Greek yogurt
- 0 cup shredded cheese
- 1 teaspoon sugar
- 1 teaspoon dried onion
- 1 teaspoon dried dill
- 0 teaspoon garlic powder
- 0 teaspoon dried oregano
- Salt and pepper to taste
- 0 red bell pepper, diced
- 0 green bell pepper, diced
- 0 red onion, diced
- 2 celery sticks, diced
- 2 green onions, sliced
- Fresh parsley to serve
Instructions
- Cook the pasta: Boil the elbow macaroni according to package instructions. Once al dente, drain and set aside to cool.
- Prepare the dressing: In a large mixing bowl, combine mayo or Greek yogurt, shredded cheese, sugar, dried onion, dried dill, garlic powder, dried oregano, salt, and pepper. Stir until creamy.
- Combine ingredients: Add cooled macaroni, diced peppers, red onion, celery, and green onions to the dressing. Gently mix.
- Chill and serve: Let the salad chill in the refrigerator for at least 30 minutes.
- Garnish: Sprinkle fresh parsley over the salad before serving.
Notes
- For a lighter version, use Greek yogurt instead of mayo.
- Customize with your favorite veggies.
- Great for potlucks and gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg