INGREDIENTS
8 oz
gluten-free elbow macaroni noodles
1/4 cup
cornichons
3/4 cup
green bell pepper
3/4 cup
celery
1/2 cup
red onion
2 larges
carrots
3/4 cup
mayonnaise
1/4 cup
sour cream
2 tbsp
juice
1 tbsp
apple cider vinegar
1 tbsp
granulated sugar
2 tsp
dijon mustard
1 tsp
kosher salt
1/4 tsp
black pepper
1/4 tsp
garlic powder
1/8 tsp
red pepper flakes