Ingredients
Scale
- 1 lb elbow macaroni or small pasta shells
- 1 cup shredded carrots
- 1 cup finely chopped celery
- 1 small red bell pepper, finely diced
- ½ cup finely diced red onion
- ½ cup sweet pickle relish
- 1 cup mayonnaise
- ¼ cup sour cream
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in boiling water until al dente according to package instructions. Drain and rinse under cold water.
- In a large mixing bowl, combine shredded carrots, chopped celery, diced red bell pepper, diced red onion, and sweet pickle relish.
- In another bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper.
- Add the cooled pasta to the vegetable mix and pour the dressing over it. Toss gently until everything is evenly coated.
- Cover and refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg