Make in bulk for later
Ingredients
Ingredient | Amount |
---|---|
Elbow Macaroni | 2 Cups |
Mayo | 3/4 Cup |
Sour Cream | 3/4 Cup |
Sweet Pickle Relish | 3 tbs |
Salt | 1/8 tsp |
Diced Red Bell Peppers | 1 Pepper |
Diced Green Bell Pepper | 1 Pepper |
Diced Carrot | 1 |
Minced Red Onion | 1/4 |
Black Pepper | 1/8 tsp |
Instructions
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Cook the elbow macaroni according to the package directions.
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Drain and rinse the cooked macaroni under cold running water.
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In a large mixing bowl, combine the mayo, sour cream, sweet pickle relish, salt, and pepper. Mix well to make the dressing.
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Add the cooled macaroni, diced red and green bell peppers, diced carrot, and minced red onion to the bowl.
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Toss everything together with the dressing to ensure that all the ingredients are evenly coated.
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Cover the bowl and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld together.
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Before serving, give the macaroni salad a final toss.
Note: Best served chilled
Enjoy!