Macaroni Salad
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Everyday Food, July/August 2007
- Yield Serves 4
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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
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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.
I don't like Dill - so I used parsley instead of dill and my husband has to cut out salt so I used mrs dash lemon pepper instead of salt and lemon.
this macaroni salad was great. we usued greek yogurt instead of sour cream as i didn't have any on hand and it turned out just fine. we also used a little over half of the sauce as we don't like our macaroni salads very wet.
Have served this several time and kids and adullts love it! I added chopped red pepper for color and a little crunch.
It sounds good... but I think it needs a little diced red onions, grated carrots and chopped, seeded tomatoes. Mmmm Yummy :-)
Great simple macaroni salad recipe - I brought this to a 4th of July BBQ and everyone loved it. The dill really adds the flavor you need to the otherwise plain ingredients.