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Macaroni salad is a cherished classic in many households across the globe, often gracing tables during family gatherings, picnics, and festive potlucks. This creamy, comforting dish has evolved over the years, accommodating a wide variety of ingredients and flavors. One delightful variation that stands out is the Sunny Sweet Corn Macaroni Salad. This vibrant dish bursts with flavor and color, making it a perfect addition to any summer event or casual gathering.

Sweet Corn Macaroni Salad

Discover the vibrant taste of Sunny Sweet Corn Macaroni Salad, a delightful twist on a beloved classic. Bursting with the sweetness of fresh corn, colorful bell peppers, and a luscious creamy dressing, this salad is the perfect addition to any summer gathering or picnic. Packed with texture and nutritious ingredients, it's not only visually appealing but also a healthy option that's sure to please. Elevate your next meal with this delicious and easy-to-make salad.
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Ingredients
  

2 cups elbow macaroni

1 cup sweet corn (use fresh, frozen, or canned)

1 cup diced assorted bell peppers (red, yellow, and green)

1/2 cup diced red onion

1/2 cup cherry tomatoes, halved

1/3 cup fresh cilantro, chopped

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

2 tablespoons apple cider vinegar

1 tablespoon honey

1 teaspoon garlic powder

Salt and black pepper to taste

Instructions
 

Cook the Macaroni: In a large pot, bring water to a rolling boil and add a generous pinch of salt. Add the elbow macaroni and cook according to the package instructions until it reaches al dente tenderness. Once cooked, drain the macaroni in a colander and rinse it under cold running water to halt the cooking process. Set the macaroni aside to cool.

    Prepare the Vegetables: While the pasta is cooling, take a large mixing bowl and add the sweet corn, diced bell peppers, red onion, halved cherry tomatoes, and the freshly chopped cilantro. Gently toss the vegetables together to ensure an even distribution.

      Make the Dressing: In a separate smaller bowl, whisk together the mayonnaise, plain Greek yogurt, apple cider vinegar, honey, garlic powder, and a pinch of salt and black pepper. Mix until the dressing is smooth and well-combined.

        Combine Ingredients: Once the macaroni is cooled, add it to the bowl with the vegetable mixture. Pour the prepared dressing over the top and using a spatula or wooden spoon, gently fold everything together until all ingredients are evenly coated with the dressing.

          Chill: Cover the salad tightly with plastic wrap or transfer it into an airtight container. Place it in the refrigerator for at least 30 minutes to let the flavors intermingle and develop.

            Serve: Before serving, give the salad a light stir to mix it again. Taste and adjust the seasoning if needed, adding more salt or pepper. For an extra touch, garnish with additional cilantro on top.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                - Presentation Tips: Serve in a large bowl or individual cups, garnished with a sprig of cilantro and a few extra cherry tomato halves on top for added color and flair. Enjoy the fresh, vibrant flavors!