- 2 cups uncooked elbow macaroni
- 2 large carrots, cut into 1-inch strips
- 1 cup snow peas, halved
- 2 green onions with tops, sliced
- 1/2 cup thinly sliced sweet red pepper
- DRESSING:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon cider or red wine vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add carrots, peas, onions and red pepper. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.