Level: Easy
Yield: 6 to 8 servings
Nutritional Facts per Serving (1 of 8): Calories: 246, Total Fat: 13 g, Saturated Fat: 3 g, Carbohydrates: 27 g, Dietary Fiber: 2 g, Sugar: 4 g, Protein: 5 g, Cholesterol: 11 mg, Sodium: 300 mg
Total Time: 40 minutes (plus 2 hours chilling)
Active Time: 40 minutes
Ingredients
- 1 small red onion, finely diced
- Kosher salt
- 8 ounces elbow macaroni
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Creole mustard
- 1/2 cup chopped pickled okra or pickled green beans, plus 1/4 cup brine
- 1 teaspoon sugar
- 1 to 2 teaspoons hot sauce
- 2 bell peppers (1 red, 1 yellow), chopped
- 2 stalks celery, chopped, plus 1/2 cup chopped celery leaves
- 1/4 cup fresh parsley, chopped
Directions
- Place the diced red onion in a bowl of ice water and soak for 15 minutes; drain and pat dry. Meanwhile, bring a large pot of salted water to a boil and cook the macaroni according to package instructions. Drain, transfer to a bowl, and toss with 3 tablespoons milk; set aside to cool.
- In a large bowl, whisk together the mayonnaise, sour cream, Creole mustard, pickle brine, sugar, hot sauce, the remaining 1 tablespoon milk, and 1/2 teaspoon salt. Add the cooled macaroni, soaked red onion, bell peppers, celery, celery leaves, and parsley; toss until evenly coated. Cover and chill in the refrigerator for at least 2 hours. Before serving, stir once more and adjust seasoning with salt if needed.
Photograph by Con Poulos
Courtesy of Recipe Iseasy Magazine
