Macaroni Salad

Serve this classic side with our Southern Grilled Chicken.

  • Servings: 4
Macaroni Salad

Source: Everyday Food, July/August 2007

Ingredients

  • 1 cup (4 ounces) elbow macaroni
  • 1/4 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1/2 cucumber, peeled, seeded, and finely chopped
  • 1 celery stalk, finely chopped
  • 1/4 cup chopped fresh dill
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Coarse salt and ground pepper

Directions

  1. In a large pot of boiling salted water, cook elbow macaroni according to package instructions. Meanwhile, in a medium bowl, combine mayonnaise, sour cream, cucumber, celery, dill, and lemon juice. Drain pasta, and rinse with cold water; add to bowl with mayonnaise mixture. Season with salt and pepper; toss to combine. Serve.

Cook's Note

Refrigerate, covered, up to 1 day.

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