This simple macaroni salad is super creamy and colourful since it is loaded with vegetables and topped with creamy dressing. Perfect for lunch or a light, vegetarian dinner or side dish.
Put a pot filled halfway with water over a high flame and bring to boil. Then add the macaroni and a pinch of salt.
Cook the macaroni until soft then drain.
300 g pasta
Peel the carrots then grate and slice both spring onions and cabbage finely.
¾ cup carrot, ½ cup green onion, ¾ cup purple cabbage
In a bowl add all the vegetables then add olive oil, sour cream, mayonnaise, apple cider vinegar, dijon mustard, onion powder, garlic powder, salt and pepper then mix well until combined.
½ cup sour cream, ½ cup mayonnaise, 1 tablespoon apple cider vinegar, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon onion powder, 2 teaspoon dijon mustard, 1 tablespoon olive oil
Add the cooked macaroni to the previous mixture and stir.
Garnish with chopped parsley (optional) then serve.
Notes
don't overcook the macaroni. Be careful!.
Sometimes I put a half teaspoon of dry basil to the spices which adds to the flavour. Try that if you like.
To store: You can keep this macaroni salad in the fridge for three days; the taste even gets better on the second day.