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Add a photoThis is a mac salad recipe that I make often throughout the summer. It has the foundation of the Muellers elbows box recipe and has evolved through the years to something else!
Ingredientes
- 1 box elbow macaroni, cooked
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 of a medium vidalia onion, diced
- 1 pickle spear diced
- 1.5 cups mayonaisse
- 2-3 Tablespoons sherry vinegar
- 2 Tablespoons sour cream
- 3 Tablespoons of dill pickle "juice" - from the jar!
- 1 T yellow mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper
Direcciones
- Cook the macaroni as directed, and drain
- run cool water over the cooked pasta, drain, and set aside
- Dice the bell peppers, onion and pickle, set aside
- In a large bowl (preferable one that you can store the finished salad in) combine the mayonaisse, vinegar, sour cream, pickle water, mustard, salt and pepper with a whisk. Whisk til smooth.
- Add the elbows and diced vegetables and mix well. Season to taste.
- Store in fridge for at least a few hours, preferably overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 8 servings | |
| Calories 17 | |
| Calories from Fat 6 | 35% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 331mg | 14% |
| Potassium 68mg | 2% |
| Total Carbs 2.19g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.35g | 1% |
| Protein 0.41g | 1% |
