Are you in a summer meal slump? Here's a little spin on a
classic side dish that you just gotta try!
Whole Wheat Macaroni Salad
2 c. Whole wheat elbow macaroni (uncooked)
1 stalk of celery, diced small
½ red bell pepper, diced small
½ yellow onion, diced small
½ c. dill pickles, chopped
6 oz. can whole black olives
¼ c. sour cream
¼ c. mayonnaise
2 Tbsp. mustard (prepared)
1 ¼ tsp. salt
¼ tsp. black pepper
¼ tsp. paprika
Cook whole wheat elbow macaroni (to al dente) according to package instructions. Rinse in cold water and let drain.
In large bowl, combine diced celery, bell pepper, onion, olives and pickles.
In separate small bowl, stir together sour cream, mayonnaise, mustard, salt, pepper and paprika.
Add cooked macaroni to diced vegetables. Pour dressing over the top and use a rubber spatula or large spoon to evenly distribute.
Refrigerate at least 1 hour before serving. Serve chilled (sprinkle with chopped Italian parsley, if desired).