Ingredients
Equipment
Method
Step-by-Step Instructions
- Boil elbow macaroni in salted water for 8 to 10 minutes until al dente, then drain and rinse with cold water.
- In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
- Chop vegetables and add to the dressing, mixing gently to coat.
- Fold in cooled macaroni to combine with the dressing and veggies.
- Add shredded cheddar cheese and sliced green onions, then stir in garlic powder and smoked paprika.
- Season with salt and pepper, refrigerate for at least 1 hour before serving.
Nutrition
Notes
Chill overnight for better flavor infusion, and adjust creaminess if needed before serving.
