This is a great macaroni salad for BBQs or for a nice simple side dish in the summer time.
The trick with preventing the sauce from soaking into the noodles is to run cold water over the noodles and then coat them in oil.
1 1/2 to 2 cups of elbow macaroni noodles
3 tbsp olive oil
1/3 cup light mayo
1/3 cup light sour cream
handfull of fresh dill (diced)
2 green onions (diced)
2 cloves garlic (grated)
1/2 tsp horseradish (optional)
pinch of salt
1/2 cup cheddar cheese (cut into small squares)
1/2 cup honey ham (cut into small squares)
1/3 cup cherry tomatoes (cut into halves)
Start by boiling your macaroni until it's cooked. Once it's done, run it under cold water in your strainer for a couple minutes. Pour into a large stainless steel bowl and add the 3 tbsp of olive oil. Mix the macaroni well until all the noodles are coated in oil. Set aside while you make your sauce.
Mix together the mayo and sour cream, add in the dill and green onion, grate the garlic into it with a fine grater (you don't want to bite down on chunks of garlic!). Add in the pinch of salt and the horseradish and mix all of these ingredients well.
Add the dressing to the noodles and mix together until all the noodles are coated. Once they are well coated, add in the cheese, ham and tomatoes and mix those in as well.
Store in the fridge until you're ready to serve.