Sweet Vege Macaroni Salad
Creamy, refreshing, and bursting with vibrant flavors, Sweet Vege Macaroni Salad is a must-try dish that combines tender elbow macaroni with a colorful medley of finely diced vegetables, including carrots, celery, and red bell peppers. This crowd-pleasing recipe is elevated by a tangy-sweet dressing made with mayonnaise, sour cream, a hint of sugar, and the zesty kick of apple cider vinegar and mustard. Sweet pickle relish adds a delightful twist, while green onions provide a pop of freshness. Ready in just 30 minutes, this easy-to-make macaroni salad is perfect as a chilled side dish for backyard barbecues, potlucks, or light lunches. Make-ahead friendly and full of flavor, this classic pasta salad is sure to be a hit!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 0.5 cup red bell pepper, finely diced
- 0.5 cup sweet pickle relish
- 0.75 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons granulated sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup green onions, thinly sliced
Instructions
Cook the elbow macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the vegetables: Finely dice the carrots, celery, and red bell pepper. Thinly slice the green onions. Set all the vegetables aside.
Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, mustard, salt, and black pepper until smooth and creamy.
Assemble the salad: Add the cooled macaroni to the bowl with the dressing, along with the carrots, celery, red bell pepper, and pickle relish. Toss everything together until the pasta and vegetables are evenly coated with the dressing.
Garnish and chill: Gently fold in the sliced green onions for added freshness. Cover the bowl and refrigerate the salad for at least 1 hour to let the flavors meld.
Serve: Give the salad a quick stir before serving. Enjoy it chilled as a standalone dish or as a side for your main course.
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 3756 mg | 163% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 74.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
