Ingredients:
2 cups Dry elbow macaroni; cooked, rinsed, and drained
1/3 cup Celery; finely diced
1/4 cup Red onion; minced
1 tablespoon Flat-leaf parsley; minced
1 large Roma Tomato; diced
1/2 cup Prepared mayonnaise
3/4 teaspoon Dry mustard
1 1/2 teaspoon Sugar
1 1/2 tablespoon Cider vinegar
3 tablespoons Sour cream; fat free or low fat is fine
1/2 teaspoon Salt; plus more as needed to taste
Freshly ground pepper; to taste
1 large Hard Boiled egg; chopped – optional
3 tablespoons Cheddar Cheese; grated – optional
Directions:
Combine in a large bowl:
Macaroni
Celery
onion
parsley
tomato
Whisk together in a small bowl:
Mayonnaise
Mustard
Sugar
Vinegar
Sour cream
salt
pepper
Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Add the egg and grated cheese and stir to mix into salad. Cover and refrigerate for 2 hours before serving. Stir before serving. Store covered in the refrigerator for up to 3 days.
Notes:
This is very versitile. If you have some leftover bacon, you could crumble a few strips into the salad or use for garnish. You could add olives or pickles or chopped salami, or almost anything you like. A good recipe to experiement with!