Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup ranch dressing
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 cup chopped cooked bacon
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup diced red bell pepper
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- Cutting board
- Knife
Step-by-step instructions:
1. Cook the elbow macaroni according to the package instructions until it is al dente. Drain and rinse with cold water to stop the cooking process.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, ranch dressing, chopped parsley, and chopped green onions until well combined.
3. Add the cooked macaroni, chopped bacon, diced red onion, diced celery, and diced red bell pepper to the mixing bowl. Toss everything together until the macaroni is evenly coated with the dressing.
4. Season the macaroni salad with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve chilled
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 460
- Fat: 32g
- Carbohydrates: 34g
- Protein: 9g
Substitutions for ingredients:
- You can use Greek yogurt instead of sour cream for a healthier option.
- You can use turkey bacon instead of regular bacon for a lower-fat option.
- You can use any type of pasta you prefer instead of elbow macaroni.
Variations:
- Add diced tomatoes or shredded carrots for extra color and flavor.
- Use different herbs and spices to customize the flavor of the dressing.
- Add diced chicken or shrimp for a protein boost.
Tips and tricks:
- Rinse the cooked macaroni with cold water to prevent it from becoming mushy.
- Make the macaroni salad a day ahead of time to allow the flavors to meld together.
- Double the recipe for a crowd.
Storage instructions:
- Store the macaroni salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This macaroni salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the macaroni salad in a large bowl or on a platter.
- Garnish with extra chopped parsley and green onions.
Garnishes:
- Chopped parsley and green onions
Pairings:
- This macaroni salad pairs well with grilled meats, such as chicken or steak.
Suggested side dishes:
- Corn on the cob
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the macaroni salad is too dry, add more dressing or a splash of milk to loosen it up.
- If the macaroni salad is too wet, drain off some of the excess dressing.
Food safety advice:
- Keep the macaroni salad refrigerated until ready to serve.
- Discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Macaroni salad is a popular side dish in the United States, especially during the summer months.
Flavor profiles:
- Creamy, tangy, and savory
Serving suggestions:
- Serve the macaroni salad alongside your favorite grilled meats and vegetables.
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