Creole Macaroni Salad
It doesn’t take a whole lot of changes to make a pretty much run-of-the-mill pasta salad different.
Servings 12 servings
Calories 325kcal
Equipment
Ingredients
For the salad
- 1 pound elbow macaroni cooked, drained and cooled
- 1 pint cherry tomatoes halved
- 1 cup sharp cheddar cheese diced
- ½ cup celery diced
- ½ cup onion diced
- 1 small green bell pepper diced
- ¼ cup pimento-stuffed green olives halved
For the dressing
- 1 cup mayonnaise
- ¼ cup buttermilk
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- ½ teaspoon cayenne pepper
Instructions
- Place all of the salad ingredients into a large bowl or resealable container.
- Whisk together the dressing ingredients and pour over the salad. Toss gently to coat.
- Cover and refrigerate for 2-3 hours before serving
Notes
Stir again before serving.
Nutrition
Calories: 325kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 430mg | Potassium: 226mg | Fiber: 2g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 1mg