Colorful and delicious, these roasted root veggies. What’s more, they can be partially prepared to reduce the amount of work on Thanksgiving Day. They frequently come with roast meat as well. The recipe is easily scaleable to accommodate a lower yield.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 10 ounces elbow macaroni
- 1 cup mayonnaise
- 1 cup sour cream
- ½ cup cubed Cheddar cheese
- 10 slices bread-and-butter pickles, diced
- 1 carrot, diced
- 1 rib celery, diced
- ½ green bell pepper, diced
- 2 tablespoons diced red onion
- 1 tablespoon diced banana peppers
- 1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon white sugar
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Combine mayonnaise, sour cream, Cheddar cheese, pickles, carrot, celery, bell pepper, onion, banana peppers, salad seasoning, mustard, salt, and sugar in a large bowl. Mix well.
- Drain pasta and let cool for about 10 minutes. Toss pasta into the dressing; chill before serving.
Nutrition Facts
| Calories | 442 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 9 g |
| Sodium | 452 mg |
| Sugars | 4 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Has good but mild flavors. My family thought it needed more pickles for the contrast to the “creaminess” of the mayo and sour cream. Next time more pickles!