Macaroni Salad

Creamy smooth, Italian inspired salad to accompany any meal or as a stand-alone snack.

1 cup mayonnaise (can be substituted with vegan mayo)
1/4 cup sour cream (can be substituted with plain yogurt or full fat coconut milk)
2 tablespoons white vinegar, (adjust to taste)
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives

Bring a large pot of salted water to a boil over high heat. Add the pasta and boil until al dente (just fork-tender), or follow packet directions.
While pasta is boiling, prepare/chop salad ingredients and add them to a large serving bowl.
Mix DRESSING ingredients together in a small bowl.
Once pasta is cooked, drain and rinse under cool running water. Drain well and add to the rest of the salad ingredients in the large serving bowl.
Pour over the dressing and toss well to evenly combine. Adjust salt, pepper and vinegar to taste.
Set aside for at least 15 minutes to let the ingredients warm close to room temperature and settle into each other before serving

Calories 451kcal | Carbohydrates 37g | Dietary Fiber 2.7g | Sugar 4.5g | Total Fat 31g | Saturated Fat 5.5g | Monounsaturated Fat 6.9g | Polyunsaturated Fat 17g | Trans Fat 0.1g | Cholesterol 21mg | Sodium 1098mg | Vitamin A 116ug | Vitamin C 17mg | Vitamin D 2.6iu | Calcium 61mg | Iron 1.9mg | Magnesium 35mg | Potassium 258mg | Thiamin (Vit B1) 0.4mg | Riboflavin (Vit B2) 0.2mg | Niacin (Vit B3) 3.3mg | Vitamin B6 0.2mg | Pantothenic Acid (Vit B5) 0.5mg | Folate (Vit B9) 118ug | Vitamin B12 0.1ug | Vitamin E 1.6mg | Vitamin K 93ug | Protein 6.9g *

* Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used