Ingredients

The following ingredients have 12 Servings
  • 1 lb. macaroni
  • 2 ribs celery (diced)
  • 1 Bell pepper (I use ½ green and ½ red)
  • 1/2 cup carrots (julienned)
  • 1/3 cup diced red onions
  • ¾ cup Mayonaisse (I use Hellman's)
  • ¼ cup sour cream
  • 2 tablespoons honey (can sub sugar)
  • 2 tablespoons apple cider vinegar (can sub white or red wine vinegar)
  • 3 tablespoons Dijon Mustard (can sub yellow mustard)
  • 3 tablespoons sweet relish
  • 1 teaspoon garlic salt
  • ½ teaspoon pepper
  • Paprika
  • Green onions

Instruction

  • Combine dressing ingredients and set in the fridge to chill.
  • Boil macaroni in salted water until just al dente, about 7-8 minutes (verify time on package).
  • While the pasta cooks, prepare the celery, peppers, carrots, and onions.
  • Drain and rinse the macaroni with cold water until the water on the bottom of the colander comes through cold. Drain as much of the water as possible, (I lay my macaroni on a dry dish towel).
  • Add the pasta and the dressing to a large bowl. Use a silicone spatula to gently stir until evenly combined. Add vegetables and stir to combine. Transfer to a clean serving dish.
  • Cover and refrigerate 1-2 hours, or up to overnight. The pasta will absorb more of the dressing during this time. (See notes for pro tips on making this ahead of time.)
  • Garnish with green onions and paprika and serve!