Esther's Macaroni Salad
photo by ChocoChipChef
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
1 bowl
- Serves:
- 10-12
ingredients
-
Dressing
- 1 1⁄2 cups Miracle Whip
- 1⁄2 cup sour cream
- 2 tablespoons mustard
- 1 tablespoon sugar
- 1⁄2 teaspoon onion powder
- 1 dash pepper
-
Salad
- 2 tablespoons onions
- 1⁄2 green pepper
- 1 carrot, grated
- 8 cups noodles
directions
- Cool noodles after being cooked.
- Combine dressing, and mix with noodles.
- Add peppers, carrots, and onion.
- Refrigerate at least an hour before serving.
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Reviews
-
This was good pasta salad, but I did add a bit more of the dressing, or it would of been too dry. Even though I halved the recipe, I still added the following amount of ingredients... For the DRESSING: 3/4 cup + 1/3 cup of salad dressing, 1/4 cup + 1/8 cup of sour cream, 1-1/2 Tablespoons yellow mustard, 1-1/2 Tablespoons suagr, 1/4 + 1/8 teaspoon onion powder, several dashes of pepper and a few dashes of salt. The yellow mustard was a bit strong, so you will noticed I did add just a bit more sugar. For the SALAD: I added - 1 Tablespoon diced red onion, 1/2 of one large green bell pepper (diced), 1/2 of one medium-sized carrot (shredded), and 4 cups of Mini Bow Tie Pasta (Barella's - Piccolini Mini Farfalle). This salad kept well (moist) for several days in the fridge, but I think that's because I added more dressing to it. I think adding some diced Colby-Jack Cheese and perhaps diced ham or cut-up cooked-chicken, would be great in this salad. Thank you Choco Chip Chef, for sharing this recipe.