🧄 Creamy Macaroni Salad

🧄 Creamy Macaroni Salad

📝 Ingredients:

• 2 cups elbow macaroni, cooked and cooled
• 1/2 cup carrots, finely chopped or grated
• 1/4 cup red onion, finely diced

🥄 For the Creamy Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons sour cream (optional, adds extra creaminess)
• 1 tablespoon yellow mustard or Dijon
• 1 tablespoon vinegar (white or apple cider)
• 1 teaspoon sugar
• Salt and pepper, to taste

🧂 Optional Add-ins:

• 1/2 cup chopped celery (adds crunch)
• 1/4 cup sweet pickle relish or chopped pickles
• 2 hard-boiled eggs, chopped
• 1/4 cup peas or corn, cooked
• Chopped parsley or green onions, for garnish

👩‍🍳 Instructions:

1. Cook the Pasta:
   • Boil macaroni in salted water according to package instructions until al dente.
   • Drain and rinse under cold water to stop cooking. Let cool completely.
2. Make the Dressing:
   • In a bowl, whisk together mayonnaise, sour cream (if using), mustard, vinegar, sugar, salt, and pepper.
   • Adjust seasoning to taste.
3. Mix the Salad:
   • In a large bowl, combine cooked macaroni, carrots, and red onion.
   • Add any optional ingredients you like (e.g., celery, pickles, eggs).
   • Pour the creamy dressing over the mixture and stir until evenly coated.
4. Chill:
   • Cover and refrigerate for at least 1 hour before serving.
   • Give it a stir and taste before serving—add more salt, pepper, or a spoon of mayo if it’s a bit dry.
5. Serve:
   • Garnish with chopped parsley, paprika, or a sprinkle of black pepper for presentation.

📦 Storage:

• Store in an airtight container in the fridge for up to 3–4 days.
• Not recommended for freezing (the dressing will separate).