MACRONI SALAD

Ingredients:

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 1/4 cup sour cream (optional, for extra creaminess)
• 1 tbsp apple cider vinegar or white vinegar
• 1 tbsp Dijon mustard (optional)
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/2 cup celery, diced
• 1/4 cup red onion, finely diced
• 1/2 cup frozen peas (optional, but adds a nice pop of color)
• 1/4 cup bell pepper, finely chopped (optional)
• 1 hard-boiled egg, chopped (optional, for extra texture)

Instructions:

1. Cook the macaroni: Boil the elbow macaroni according to package instructions. Drain and rinse with cold water to stop the cooking process. Let it cool completely.
2. Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream (if using), vinegar, mustard, salt, pepper, and garlic powder until smooth.
3. Combine the ingredients: Add the cooled macaroni to the bowl with the dressing. Mix to coat the pasta evenly.
4. Add veggies and eggs: Stir in the diced celery, red onion, peas, bell pepper, and chopped hard-boiled egg. Mix well.
5. Chill and serve: Cover and refrigerate for at least 30 minutes to let the flavors meld together. Serve cold and enjoy!