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Summer Macaroni Salad

Summer Macaroni Salad
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Calories 179 cals
Total Fat 10 g
Cholesterol 13 mg
Dietary Fiber 2 g
Sodium 164 mg
Protein 4 g
Total Carbohydrate 19 g
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Prep Time: 25 Minutes

Time to Table: 25 Minutes

Serves: 12 (3/4 cup per serving)

Ingredients

  • 8 ounces dry elbow macaroni
  • 3/4 cup frozen corn kernels
  • 1 cup chopped bell peppers (orange, red, yellow, or green)
  • 3/4 cup halved cherry tomatoes
  • 1/2 cup shredded carrots
  • 1/2 cup quartered, sliced zucchini
  • 1/3 cup sliced celery
  • 1/3 cup chopped purple onion
  • 1/3 cup chopped fresh basil
  • 1/4 cup sliced green onion
  • 3/4 cup Daisy Sour Cream
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Cook the macaroni according to the package directions, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold running water to cool. Drain well and place in a large bowl. Stir in the bell peppers, tomatoes, carrots, zucchini, celery, onion, basil, and green onions. Whisk together the sour cream, mayonnaise, lemon juice, salt, and pepper. Stir into the salad. *Tip: cover and refrigerate at least 1 hour to allow flavors to blend.

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