Easy Peasy Macaroni Salad
Game day, BBQ, or a spontaneous party – no matter the occasion, this Easy Peasy Macaroni Salad is the perfect side dish to bring. Creamy, delicious, and packed with fresh, earthy flavors, it’s the ultimate crowd-pleaser. It’s also low in fat, so you can enjoy the taste without any guilt!
I actually made this salad for the Super Bowl, and for a moment, I thought I’d accidentally deleted the picture. But I found it this morning and just had to share it! Haha.
This is a vegetarian version, but if you love a bit of meat in your salad (I know I do!), thick-cut ham fits perfectly in this recipe. Want to add a pop of color? Simply toss in some red bell pepper for that extra vibrancy.
Ingredients:
- 1 lb uncooked macaroni noodles
- 1 ½ cups fat-free mayonnaise (all-natural if possible)
- ½ cup fat-free sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey mustard
- 1 heaping teaspoon sugar or honey
- 1 small onion, finely chopped
- 2 cans peas and carrots, well-drained
- 1 large can corn niblets, well-drained
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1-2 teaspoons garlic powder
- 1 tablespoon parsley
Instructions:
- Cook the Noodles: Prepare the macaroni noodles according to the package instructions, then drain and set aside to cool.
- Prepare the Dressing: In a large bowl, combine the mayonnaise, sour cream, apple cider vinegar, honey mustard, sugar or honey, chopped onion, peas, carrots, corn, black pepper, salt, garlic powder, and parsley. Taste and adjust the seasoning to your liking – add more salt or pepper if desired.
- Mix the Salad: Once the noodles are cooled, add them to the dressing and mix well until everything is coated.
- Refrigerate: Cover the salad and refrigerate it for at least 2 hours to let the flavors meld together.
- Serve: Before serving, take the salad out of the fridge about 30 minutes to allow it to come to a slightly warmer temperature.
Enjoy this creamy, flavorful macaroni salad at your next get-together – it’s sure to be a hit!