Description
A creamy and refreshing macaroni salad inspired by the flavors of a BLT, made with elbow macaroni, juicy tomatoes, crisp greens, and a tangy mayo-sour cream dressing. Perfect for cookouts, potlucks, or easy weekday meals.
Ingredients
- 16 oz (about 450 g) elbow macaroni, uncooked
- ¾ cup mayonnaise
- ¼ cup sour cream
- 3 Tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp salt
- 1½ tsp ground black pepper
- 1 cup diced, seeded tomato
- 1 cup roughly chopped baby spinach (or lettuce)
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain well.
- In a large bowl, whisk together mayonnaise, sour cream, rice vinegar, garlic powder, salt, and black pepper.
- Add the cooked macaroni to the dressing and toss until evenly coated.
- Gently fold in diced tomato and chopped greens.
- Cover and chill in the refrigerator until ready to serve.
Notes
- Best served cold and within 2 days of preparation.
- Stir in the greens just before serving to keep them crisp.
- Mix in extra vegetables like cucumbers, carrots, or corn for more texture.
- A sprinkle of shredded cheddar or feta can add extra flavor.
- If the salad seems dry after chilling, stir in a bit more mayo or sour cream.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 10 mg
