Macaroni Cheddar Salad
Servings
10 Servings
Ingredients
- 1 1-pound box elbow macaroni, cooked according to package directions
- 1 cup 4-ounces cheddar cheese, cut into 1/4- inch cubes
- 1 large celery stalk diced
- 1/2 cup frozen green peas thawed
- 1/2 cup packaged shredded carrots
- 3/4 cup light mayonnaise
- 3/4 cup sour cream
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Israeli Mediterranean pickles packed in brine, diced (optional)
Instructions
Preparation
- Mix all ingredients in a large bowl until well combined.
- Refrigerate for 2 hours before serving.
Tips
- At a BBQ, try a non-dairy version of this macaroni salad. Replace the sour cream and cubes of cheese with soy sour cream and chunks of turkey or any meat of your choice.
- Contributed by: Quick & Kosher, JAMIE GELLER