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  • Summer mac salad

    2 votes
    Summer mac salad
    Prep: 15 min Cook: 8 min Servings: 8
    by Leigh Elliott
    2 recipes
    >
    This is a mac salad recipe that I make often throughout the summer. It has the foundation of the Muellers elbows box recipe and has evolved through the years to something else!

    Ingredients

    • 1 box elbow macaroni, cooked
    • 1 red bell pepper diced
    • 1 green bell pepper diced
    • 1/2 of a medium vidalia onion, diced
    • 1 pickle spear diced
    • 1.5 cups mayonaisse
    • 2-3 Tablespoons sherry vinegar
    • 2 Tablespoons sour cream
    • 3 Tablespoons of dill pickle "juice" - from the jar!
    • 1 T yellow mustard
    • 1 tsp kosher salt
    • 1/2 tsp black pepper

    Directions

    1. Cook the macaroni as directed, and drain
    2. run cool water over the cooked pasta, drain, and set aside
    3. Dice the bell peppers, onion and pickle, set aside
    4. In a large bowl (preferable one that you can store the finished salad in) combine the mayonaisse, vinegar, sour cream, pickle water, mustard, salt and pepper with a whisk. Whisk til smooth.
    5. Add the elbows and diced vegetables and mix well. Season to taste.
    6. Store in fridge for at least a few hours, preferably overnight.

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    Comments

    • John Spottiswood
      John Spottiswood
      Looks interesting and tasty, Leigh. You took a great picture of it too!
      1 reply
      • Leigh Elliott
        Leigh Elliott
        Thanks John! I enjoy taking photos of food almost as much as cooking it!

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