Jennifer Schall knows her way around the kitchen. After
working in the IT industry for awhile, she traded in her desk for a
wooden spoon. Now Jennifer develops recipes for her dynamic
site, My Kitchen Addiction. She covers the spectrum of sweet and
savory beautifully, with weekly recipes ranging from classic standbys to
sweeter indulgences. This macaroni salad is a fantastic summer picnic recipe
that Jennifer created after realizing so many store-bought macaroni salads were
too sweet for her liking. She uses a nice mixture of mayonnaise and sour cream
here, balanced with finely chopped vegetables and the perfect amount of salt. A
direct invitation for a little outdoor dining? We think so.
1/2 red onion, finely diced,
soaked in cold water for 5 minutes and drained
3/4 cup light mayonnaise
1/2 cup light sour cream
3 tablespoons apple cider
1 tablespoon granulated
2 teaspoons dry ground
Freshly ground black pepper
1. Cook the macaroni
according to the package directions. Rinse with cold water and
2. Transfer to a large mixing bowl. Add the chopped celery,
bell pepper and onion, and stir to combine.
3. In a separate bowl, whisk
together the mayonnaise, sour cream, vinegar, sugar and ground mustard to make
the creamy dressing for the salad. Pour the dressing over the pasta and
vegetables in the mixing bowl, and stir to combine.
4. Season to taste with salt
and pepper. Refrigerate for at least 1 hour prior to serving. Store
covered in the refrigerator for up to 3 days.