A delightful twist on the classic macaroni salad, featuring fresh garden vegetables and a tangy, creamy dressing.
Cook the macaroni according to the package instructions until al dente. Drain and rinse with cold water.
Rinsing the pasta with cold water stops the cooking process and prevents it from sticking together.
In a large bowl, combine the cooked macaroni, shredded carrot, diced red onion, chopped celery, halved cherry tomatoes, and fresh parsley.
Ensure the vegetables are evenly distributed for a consistent flavor in every bite.
In a small bowl, whisk together the mayonnaise, Dijon mustard, sugar, cider vinegar, sour cream, salt, and black pepper until smooth.
Taste the dressing and adjust the seasoning to your preference before mixing it with the salad.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Mix gently to avoid breaking the macaroni or crushing the vegetables.
Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Chilling the salad enhances the flavor and makes it more refreshing.
Serve the salad chilled, garnished with additional parsley if desired. Enjoy!
Serve in a decorative bowl for an appealing presentation.
Continua nella nostra app per un'esperienza migliore
