Lauren's Macaroni Salad

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#41443

A delicious macaroni salad that uses sour cream instead of the usual mayonnaise dressing. The optional green olives add a nice bite to it.

serves/makes:

ready in:
1-2 hrs

ingredients

1 pound macaroni pasta
1 tablespoon vegetable oil
1/4 cup sour cream
2 tablespoons lemon juice
2 tablespoons buttermilk
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup onion, finely chopped
1 medium carrot, finely diced
1/2 green bell pepper, finely diced
1 medium celery stalk, finely diced
2 tablespoons chopped parsley
8 pimento-stuffed green olives, finely chopped (optional)

directions

Cook the macaroni, rinse and drain. Toss with vegetable oil. Set aside.

In a large bowl, mix the sour cream, lemon juice, sugar, salt, pepper and onion. Add the macaroni and toss to coat. Add the carrot, bell pepper, celery, parsley and optional olives.

Refrigerate until ready to serve.

This recipe is best made at least one hour up to one day in advance of serving so that the flavors have time to develop.

added by

Lauren Braun Costello, CDKitchen Staff
Read more: A 4th of July Fried Chicken Tradition

nutrition data

346 calories, 6 grams fat, 62 grams carbohydrates, 11 grams protein per serving.

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