This macaroni salad is my favorite. I also have a great pasta salad recipe. You’ll love this if you like Knorr Spinach dip!
This macaroni salad is great for any occasion. The dressing is what makes this salad unique. This dressing is sweetened with mayonnaise and sour cream. The Knorr vegetable mixture adds tons of flavor to this dressing. Fresh vegetables add flavor and crunch to the dish. Our favorite was the peas. The peas’ sweetness provides a great contrast to the other ingredients. This is a great addition to any summer barbecue menu.
Cook time: 10 Min
Prep time: 10 Min
1 lb elbow macaroni or other pasta
1 pkg Knorr vegetable soup/ dip mix
1 c mayonnaise
1 c sour cream
1 red bell pepper, chopped finely
1/2 green bell pepper, chopped finely
8 oz frozen peas, thawed
1 stalk celery, finely chopped
1 c green onions, finely sliced
1. Boil macaroni as directed – about 10-11 minutes. Rinse with cold water to cool the pasta. Drain well.
2. Mix Knorr’s mix with mayo and sour cream.
3. Mix in veggies.
4. Add the cooled, drained, pasta noodles. Mix well and sprinkle with black pepper.
5. Easy, right? Warning, this recipe may have to be doubled, as people gobble this up. I doubled this recipe for a barbeque for 12 people and there were no leftovers. Note: I’ve sometimes added boiled baby (bay) shrimp, diced turkey, diced ham, or even crumbled bacon. This recipe can easily be adapted to your family’s taste.