This recipe is a nice, simple (and lighter) change-up from your typical macaroni salad laden with mayonnaise and egg.
2/3 lb elbow macaroni, cooked, drained and cooled completely
1/3 cup light mayo
2/3 cup light sour cream
1 1/4 cup diced tomatoes
1 scant teaspoon salt
1/4 tsp black pepper
1 Tbs olive oil
1 tsp sugar
1 Tbs Johnny Garlic Seasoning (or you could use a smaller amount of garlic powder along with your favorite other spices)
1/3 cup chopped fresh herbs (I used a lot of basil, some lemon thyme & Italian parsley)
I have made this a few different ways and here are my favorite variations for awesome flavor additions (or use them all in one awesome salad!): 1/2 cup finely grated Parmesan cheese; 1-2 small zucchini squash, diced, seasoned and grilled or sautéed to al dente; 1 finely diced shallot.
Cook, drain and cool your pasta. Be sure to salt the water before adding your pasta! After removing pasta from heat, place in colander and put about 3 cups of ice on top, then rinse with cold water. This is an important step in making a macaroni salad – hot pasta continues to cook itself, so ice and cold water will stop the process.
In a separate bowl, mix all other ingredients together except tomato (mayo, sour cream, oil, herbs and spices). When well combined, mix the macaroni and mayo mixture together. Last, very gently fold in the tomatoes. Refrigerate until cool. Serve – enjoy!
Have a wonderful day!