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Tangy Macaroni Salad with Cucumber and Dill Recipe

Tangy Macaroni Salad with Cucumber and Dill recipe


This is a yummy pasta salad with crunchy veggies and a tangy dressing. It has macaroni, cucumber, and dill. You mix it all with a creamy sauce. It's good for picnics or lunch!


8 oz macaroni (elbow) pasta
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 medium cucumber
1 medium carrot
2 tablespoons fresh dill, chopped


Fill a medium pot with water, add a pinch of salt, and bring to a boil. Add the macaroni and cook for about 8 minutes until tender. Drain and rinse with cold water.
In a large bowl, mix together the sour cream, mayonnaise, apple cider vinegar, sugar, salt, black pepper, and garlic powder to make the dressing.
Wash the cucumber and peel the carrot. Cut the cucumber in half lengthwise, scoop out the seeds with a spoon, and chop it into small pieces. Grate the carrot using a box grater.
Add the chopped cucumber, grated carrot, and chopped dill to the dressing in the bowl.
Add the cooled macaroni to the bowl with the vegetables and dressing. Stir everything together until the pasta is well coated.
Chill the macaroni salad in the fridge for at least 10 minutes before serving. This lets the flavors mix together. Enjoy your tangy macaroni salad!

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