Rainbow Veggie Macaroni Salad Cups
Rainbow Veggie Macaroni Salad Cups are a colorful and refreshing pasta salad recipe loaded with crisp fresh vegetables, creamy dressing, and tender macaroni served in fun individual cups. Perfect for summer picnics, BBQ parties, potlucks, meal prep, and healthy lunch ideas, these easy salad cups are packed with flavor and vibrant rainbow veggies.
Ingredients
For the Macaroni Salad
- 3 cups elbow macaroni
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/2 cup cucumber diced
- 1/2 cup sweet corn
- 1/2 cup green peas
- 1 cup cherry tomatoes halved
- 2 tablespoons fresh parsley chopped
For the Creamy Dressing
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- Salt to taste
- Black pepper to taste
Instructions
- Cook the Macaroni Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse with cold water to cool completely.
- Prepare the Vegetables Dice the bell peppers and cucumber into small pieces. Shred the cabbage and carrots. Halve the cherry tomatoes and prepare the peas and corn.
- Make the Creamy Dressing In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, sugar, salt, and black pepper until smooth and creamy.
- Combine the Ingredients In a large mixing bowl, combine the cooled macaroni, vegetables, and parsley. Pour the dressing over the mixture and gently toss until evenly coated.
- Chill the Salad Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the flavors to blend together beautifully.
- Assemble the Salad Cups Spoon the macaroni salad evenly into individual serving cups. Garnish with extra parsley or cherry tomatoes if desired.
- Serve and Enjoy Serve chilled for the best flavor and texture.