Barb’s Macaroni Salad

Ingredients

• 2 cups Dry elbow macaroni cooked, rinsed, and drained
• 1/3 cup Celery finely diced
• 1/4 cup Red onion minced
• 1 tablespoon Flat-leaf parsley minced
• 1 large Roma Tomato diced
• 1/2 cup Prepared mayonnaise
• 3/4 teaspoon Dry mustard
• 1 1/2 teaspoon Sugar
• 1 1/2 tablespoon Cider vinegar
• 3 tablespoons Sour cream fat free or low fat is fine
• 1/2 teaspoon Salt plus more as needed to taste
• Freshly ground pepper to taste
• 1 large Hard Boiled egg chopped - optional
• 3 tablespoons Cheddar Cheese grated - optional

Instructions

1. Combine in a large bowl:
2. Macaroni
3. Celery
4. onion
5. parsley
6. tomato
7. Whisk together in a small bowl:
8. Mayonnaise
9. Mustard
10. Sugar
11. Vinegar
12. Sour cream
13. salt
14. pepper
15. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Add the egg and grated cheese and stir to mix into salad. Cover and refrigerate for 2 hours before serving. Stir before serving. Store covered in the refrigerator for up to 3 days.