Ingredients:
2 cups elbow macaroni, cooked and drained
½ cup mayonnaise
¼ cup sour cream
2 tablespoons sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
½ cup diced red onion
½ cup diced green bell pepper
½ cup diced red bell pepper
¼ cup shredded carrots
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the elbow macaroni according to package directions. Drain and rinse under cold water to cool.
In a large mixing bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, and Dijon mustard until smooth.
Add the cooled macaroni, diced red onion, green bell pepper, red bell pepper, and shredded carrots to the dressing. Stir until everything is well coated.
Season with salt and pepper to taste.
Refrigerate the salad for at least 1 hour to allow the flavors to meld.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 250 kcal per serving
