This is a print preview of "Summer mac salad" recipe.

Summer mac salad Recipe
by Leigh Elliott

Summer mac salad

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!

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 8 servings

Goes Well With: burgers, any grilled mean, picnic

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.