Ingredients
• 8 ounces elbow macaroni, cooked according to package instructions and cooled
• 1 cup cherry tomatoes, halved
• 1 cup chopped cucumber
• 1/2 cup diced red onion
• 1/2 cup sliced black olives
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley
• For the dressing: 1 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons white vinegar, 1 teaspoon sugar, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, salt and pepper to taste
Instructions
• Step 1: Cook the elbow macaroni according to the package instructions. Drain and rinse with cold water to cool completely.
• Step 2: In a large bowl, combine the cooked and cooled macaroni, cherry tomatoes, chopped cucumber, diced red onion, sliced black olives, shredded cheddar cheese, and chopped fresh parsley.
• Step 3: In a separate bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, dried dill, garlic powder, salt, and pepper to make the dressing.
• Step 4: Pour the dressing over the pasta salad and gently toss to coat evenly.
• Step 5: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to blend together.
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Category: Lunch
Keywords: Salad Supreme Pasta Salad