Herbed Cheese and Veggie Macaroni Salad Recipe

Ingredients :

  • • 8 oz uncooked Elbow Macaroni
    • 2 TBSP Butter
    • 2 oz Herbed Mozzarella Cheese, diced small (regular mozzarella will work as well)
    • ½ Red Bell Pepper, diced
    • ½ Small Red Onion, diced
    • 2 stalks Celery, diced
    • 2 Dill Pickles, diced
    • 2 TBSP Pickle Juice
    • ½ cup Mayonnaise
    • ½ cup Sour Cream
    • pinch Dried Dill Weed

Directions :

  • • Cook the elbow macaroni according to the directions on the package.
    • Drain, add the butter, and let cool to room temperature.
    • Dice mozzarella, red bell pepper, small red onion, celery and pickles into bite sized pieces or smaller.
    • Combine the diced mozzarella cheese, bell pepper, red onion, celery and pickles in a large bowl.
    • In a separate small bowl, combine the pickle juice, mayonnaise, sour cream and dill weed. Stir until well mixed.
    • Add the pasta to the diced vegetables; combine by folding.
    • Pour the dressing over the pasta mixture and combine very well.
    • Refrigerate for a minimum of at least 2 hours in order for the flavors to blend.
    • Refrigerate any leftovers.• Makes 6 servings Herbed Cheese and Veggie Macaroni Salad

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