Creamy Garden Macaroni Salad

Creamy Garden Macaroni Salad

Ingredients

For the salad

• 250 g elbow macaroni

• ½ cup finely diced cucumber

• ½ cup diced bell pepper

• ½ cup shredded carrot

• ¼ cup finely diced red onion

• ½ cup sweet corn

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped spring onions

For the dressing

• ¾ cup mayonnaise

• ¼ cup sour cream or plain Greek yogurt

• 1 tbsp apple cider vinegar

• 1 tbsp lemon juice

• 1 tbsp sugar

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• Salt and black pepper, to taste

Method

1. Cook the macaroni: Boil the macaroni in salted water according to the package directions until just tender. Drain and rinse under cold water. Let it cool completely.

2. Prepare the vegetables: Add the cucumber, bell pepper, carrot, red onion, corn, parsley, and spring onions to a large bowl.

3. Make the dressing: Whisk together the mayonnaise, sour cream, vinegar, lemon juice, sugar, Dijon mustard, garlic powder, salt, and pepper until smooth.

4. Combine: Add the cooled macaroni to the vegetables. Pour over the dressing and gently toss until everything is evenly coated.

5. Chill: Cover and refrigerate for at least 1 hour before serving.

6. Give it a gentle stir just before serving. If it seems dry after chilling, mix in 1–2 tablespoons of mayonnaise or yogurt.

Tip

For the best flavor, make it a few hours ahead—or even the night before. The macaroni absorbs some of the dressing as it chills, making the salad extra flavorful.