Tangy and Creamy Macaroni Salad

• servings: 10 servings
• active time: 5 minutes
• total time: 1 hour 40 minutes

Ingredients

For the Dressing:

1 1/2 cups mayonnaise

1/2 cup sour cream

3/4 cup whole milk

3 tablespoons Dijon mustard

2 tablespoons fresh lemon juice from 1 lemon

1 tablespoon hot sauce, preferably Texas Pete

3/4 teaspoon Worcestershire sauce

3/4 teaspoon garlic powder

For the Salad:

1 pound elbow macaroni

1/2 cup apple cider vinegar

1 rib celery, finely chopped

1/4 cup finely chopped shallots

4 scallions, finely sliced

Kosher salt and freshly ground black pepper

Directions

For the dressing: Whisk together all ingredients in a medium bowl. Set aside.

For the Salad: In a large pot of salted boiling water, cook pasta until very tender, about 15 minutes. Drain pasta and transfer to a large bowl. Add vinegar and stir until completely absorbed. Let pasta stand until cool, about 10 minutes.

Add dressing and stir until well coated. Stir in celery, shallots, and scallions. Season with salt and pepper. Cover and chill in refrigerator for at least 1 hour before serving.

Nutrition

• Serving Size: Serves 8 to 10
• Calories: 374 kcal
• Total Fat: 29 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 26 mg
• Sodium: 545 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 6 g