Creamy Crunchy Macaroni Salad

 

Ingredients

• 8 oz (about 2 cups) macaroni or elbow pasta, cooked, rinsed in cold water, and drained

• 1 cup cooked bacon, crumbled (or diced smoked ham)

• 2 cups Romaine lettuce, chopped

• 1 large tomato, diced (or 1 cup of cherry tomatoes, halved)

• ½ cup sharp cheddar cheese, shredded or finely cubed

• ½ cup frozen peas, thawed (optional, but adds a nice crunch)

• ¼ cup black olives or green onions, sliced (optional)

For the Creamy Dressing:

• 1 cup mayonnaise

• ⅓ cup sour cream or plain Greek yogurt

• 1 tbsp white vinegar or lemon juice

• 1 tsp garlic powder

• 1 tsp sugar (to balance the vinegar)

• Salt and black pepper to taste

Instructions

1. Boil the Pasta: Cook your macaroni in salted boiling water according to the package directions. Drain it and rinse it thoroughly under cold water so it doesn't cook the veggies when you mix them.

2. Whisk the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, vinegar, garlic powder, sugar, salt, and pepper until completely smooth.

3. Assemble: In a large mixing bowl (just like the clear glass one in image_de7701.jpg), combine the cooled macaroni, chopped lettuce, diced tomatoes, bacon or ham, cheddar cheese, and peas.

4. Toss and Chill: Pour the dressing over the salad and toss gently until everything is evenly coated. For the best flavor, cover it and let it chill in the fridge for at least 1 hour before serving so the flavors can meld.