This creamy pasta salad recipe is easy and a huge hit at every function I take it to. I've looked all over for a great macaroni salad, and this is it! I like my salads to have a lot of creamy dressing, so I always make an extra half-batch of the dressing and add it as necessary to add more moisture since the pasta soaks up so much sauce.
Ingredients
- 3 cups elbow macaroni
- 1 teaspoon salt
- 1 teaspoon dry mustard powder
- 0.75 teaspoons garlic powder
- 0.5 teaspoons paprika
- 0.5 teaspoons onion powder
- 0.25 teaspoons ground white pepper
- 0.25 teaspoons ground black pepper
- 1.5 cups mayonnaise
- 1 can evaporated milk , 5 ounce
- 0.5 cups sour cream
- 0.5 cups finely chopped onion
- 3 tablespoons finely chopped green bell pepper
- 3 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped yellow bell pepper
- 0.5 cups finely chopped celery
- 0.5 cups finely chopped carrots
Instructions
-
1
Gather all ingredients.
-
2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
-
3
While the macaroni is cooking, mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper together in a small bowl.
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4
Whisk mayonnaise, evaporated milk, and sour cream together in a large salad bowl until smooth and creamy. Stir in seasoning mix until well blended.
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5
Drain and rinse macaroni under cold water until cooled. Drain again.
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6
Add macaroni, onion, celery, carrots, and bell peppers to the salad bowl; mix until well combined and coated with dressing.
Nutrition Facts
Per serving
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