Lemon-Dill Macaroni Salad

I make this year round and its a favorite with so many main dishes or as a side dish at lunch time.

You’ll need 16 ounce box of elbow noodles (I use the large ones) a bit of salt for the boiling water, cook noodles per box instructions, rinse and drain and place in a large mixing bowl. Add two lemons for zest and juices, 1 tablespoon of dill weed, 1 teaspoon of tarragon, one teaspoon celery seeds, one teaspoon onion salt, one tablespoon cracked black pepper, one cup sour cream, 2 tablespoons mayonnaise, 3 tablespoons light cream (do not skip this ingredient). Mixed well and cover with plastic wrap and refrigerate several hours before serving. Sometimes, I make this the night before.

Stir well before serving and enjoy! Goes great with BBQ ribs! One of our year round favorites.


Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.


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