Macaroni salad is certainly not the most refined dish nor is it very good for you. But, I happen to really like it and get cravings for it every so often. I think it's because it was something I liked to eat as a child. Whenever my family went out to eat, I always wanted to get the salad bar so that I could get the macaroni salad! I would not have dared touch the lettuce or anything else on the salad bar (I'm happy to report that now I eat everything that would be on a salad bar)!! I have tried making it over the last couple of weeks and have come up with a recipe that I like. I hope you do too! It may get a little thick as it sits. If so, just add a little more mayonnaise to make it more creamy. And, you can also add peas and/or shaved carrots if you like. Enjoy!
2 ½ cups Elbow Pasta
½ cup Sour Cream
1 cup Mayonnaise (I use Hellmann’s)
1 teaspoon Champagne Vinegar (or Apple Cider Vinegar)
1 teaspoon Dijon Mustard
1 tablespoon finely chopped Celery
1 tablespoon finely chopped Pimientos
¼ teaspoon Salt
¼ teaspoon Pepper
Cook the pasta according to package directions. While the pasta is cooking, mix together the rest of the ingredients in a large bowl. Drain the pasta and allow to cool by running cold water over it. Drain well. Once cooled, add the pasta to the sour cream and mayonnaise mixture. Add more salt and perpper to taste if needed. Place in an air-tight container and chill. May need to add a little more mayonnaise to the salad after it sits for a few hours or overnight. Yields approximately 5-6 servings.