Ingredients
Scale
- 250 g / 1/2 lb macaroni elbow pasta
- 1 1/2 tbsp salt (to cook pasta)
- 1 cup celery , finely sliced (1 stalk)
- 3/4 cup red capsicum / bell peppers , finely diced (1 small)
- 3/4 cup green onions , finely sliced (1 large stem)
- 1 medium carrot , grated (using standard box grater)
Dressing:
- 1/2 cup mayonnaise (Hellmann’s, Best Foods, S&W or other whole egg mayonnaise)
- 1/2 cup yoghurt or sour cream , full or low fat
- 1 tbsp cider vinegar
- 2 tsp Dijon mustard
- 2 tsp sugar
- 3/4 tsp garlic powder
- 1 1/4 tsp salt
- 1/2 tsp pepper
Instructions
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Bring large pot of water to the boil – 4 to 5 litres / quarts. Add salt then add pasta. Cook per packet directions.
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Drain pasta then cool.
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Meanwhile, mix Dressing ingredients in a bowl.
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Place pasta in a bowl. Add remaining Macaroni Salad ingredients. Pour over Dressing.
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Toss. Adjust salt / sugar / sour (vinegar) / mayo to taste.
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Set aside for at least 20 minutes. Then serve at room temperature (not cold). It’s great the next day too!