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Easy Peasy Macaroni Salad 



Game day, BBQ, spontaneous party – either way this Easy Peasy Macaroni Salad is the perfect side dish for it!

Creamy, low in fat and super delicious. A touch of sweet and sour combined with earthy fresh flavors.

I actually made this salad for the Super Bowl and thought I had deleted the picture on accident. This morning I found it, so I had to instantly post it haha.

This is a vegetarian version – if you like some meat in it (I for sure do) use some thick cut ham – it fits so so perfectly!
And if you want a little more color, simply add some red bell pepper :)

Easy Peasy Macaroni Salad 
Recipe type: Dinner
What you need
  • 1 lbs macaroni noodles, uncooked
  • 1½ cup mayonnaise, fat free, if possible all natural
  • ½ cup sour cream, fat free
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey mustard
  • 1 heaping teaspoon sugar (or honey)
  • 1 small onion, finely chopped
  • 2 cans peas and carrot, well drained
  • 1 large can corn niblets, well drained
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 1-2 teaspoons garlic powder
  • 1 tablespoon parsley
How you make it
  1. Cook noodles according to package direction, drain and let cool
  2. Meanwhile combine all remaining ingredients in a large bowl and try to see if you need to spice it more
  3. Add cooled noodles, stir well
  4. Cover and store in fridge for at least 2 hours so that the flavors can evolve
  5. Take out of the fridge 30 minutes before serving


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