Summer Macaroni Salad
Prep Time
25mins
Time to Table
25mins
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
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.
- Calories:179
- Cholesterol:13
- Dietary Fiber:2
- Protein:4
- Sodium:164
- Total Carbohydrate:19
- Total Fat:10
