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Pasta & potato salads

Macaroni Salad with Crushed Chips
Ingredients
Blue corn tortilla and red beet chips add crunch to this classic side and make it a patriotic addition to your Fourth of July cookout.
1 lb. elbow pasta
1/3 cup finely chopped red onion
2 Tbsp. red wine vinegar
2 tsp. sugar
1/2 tsp. garlic powder
2 red bell peppers, seeded and finely chopped
2 stalks celery, finely chopped
1/2 cup mayonnaise
1/4 cup light sour cream
1 cup crushed blue corn tortillas and red beet chips
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Macaroni Salad with Crushed Chips

Macaroni Salad with Crushed Chips

Macaroni Salad with Crushed Chips
One Star Guiding Stars
  • Servings:Serves 10
  • Prep Time:20 minutes
  • Cook Time:10 minutes
directions
Bring a large pot of water to a boil and cook pasta to al dente according to package directions.
Meanwhile, add red onion to a medium bowl. Cover with cold water and let stand at least 10 minutes. In a large serving bowl, whisk together vinegar, sugar and garlic powder until sugar dissolves.
To a colander set in sink, add red onion to drain. Rinse with cold water. Drain cooked pasta in same colander, adding to red onion. Rinse with cold water until cool. Shake off as much excess water as possible. Add both to large bowl with vinegar and toss to combine.
To pasta, add bell peppers, celery, mayonnaise and sour cream. Stir to combine. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour or up to 1 day. To serve, stir pasta salad and crumble tortilla and beet chips on top.
Source: Hannaford fresh Magazine, July August 2024
 
 
 
 
 
 
 
 
 
 
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