Knockoff Take-Out Pasta Salad

Knockoff Take-Out Pasta Salad

Lately I find myself drawing inspiration from fast food restaurant menus.  I mean there’s a reason they’re so famous, they’re delicious!  Enter macaroni salad, at first I was thinking to lighten up one place, think chicken.  However, when I tasted it I was instantly overcome with how much it tasted like everyone’s favourite burger sauce, think Golden Arches.   Mike absolutely devoured it, that’s how I know this recipe is a keeper 😍

Serves 6-8

3 Cups small shaped pasta (uncooked) – I used shells

½ Cup miracle whip (or light mayonnaise)

½ Cup fat free sour cream (or Greek yogurt)

1 tbsp white vinegar

1 tsp yellow prepared mustard

1 tsp white sugar

½ tsp salt

½ tsp pepper

1 Large stalk celery, diced

1 Medium pickle (whatever you have on hand)

½ small onion, grated

½ Small carrot, grated

Bring a large, salted pot of water to boil and cook the pasta according to package directions, set aside to cool but DON’T run it under cold water.

Whisk together the miracle whip/mayo, sour cream/yogurt, vinegar, mustard, sugar, salt and pepper.

Fold in the celery, pickle (including all the juices), onion and carrot; mix well.

Add in the pasta, again mix well (it’s okay if it’s still hot).

Cover and cool in the fridge for 2-3 hours.

Taste and adjust seasoning before serving, after the salad has rested.

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Knockoff Take-Out Pasta Salad

Lately I find myself drawing inspiration from fast food restaurant menus. I mean there's a reason they're so famous, they're delicious! Enter macaroni salad, at first I was thinking to lighten up one place, think chicken. However, when I tasted it I was instantly overcome with how much it tasted like everyone's favourite burger sauce, think Golden Arches. Mike absolutely devoured it, that's how I know this recipe is a keeper 😍

Servings 8

Prep Time 5 minutes

Cook Time 10 minutes

Passive Time 2 hours

Ingredients

• 3 Cups small shaped pasta (uncooked) – I used shells
• 1/2 Cup miracle whip (or light mayonnaise)
• 1/2 Cup fat free sour cream (or Greek yogurt)
• 1 tbsp white vinegar
• 1 tsp yellow prepared mustard
• 1 tsp white sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 Medium pickle (whatever you have on hand)
• 1/2 small onion, , grated
• 1/2 small carrot , grated
• 1 Large Stalk celery , diced

Instructions

1. Bring a large, salted pot of water to boil and cook the pasta according to package directions, set aside to cool but DON’T run it under cold water.
2. Whisk together the miracle whip/mayo, sour cream/yogurt, vinegar, mustard, sugar, salt and pepper.
3. Fold in the pickle (including all the juices), onion and carrot; mix well.
4. Add in the pasta, again mix well (it’s okay if it’s still hot).
5. Cover and cool in the fridge for 2-3 hours.
6. Taste and adjust seasoning before serving, after the salad has rested.