Description
A classic macaroni salad with a creamy texture and zesty flavor, perfect for summer picnics and family gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- ¾ cup mayonnaise
- 1 tbsp yellow mustard
- 2 tsp apple cider vinegar
- 1 tsp sugar
- Salt & black pepper to taste
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- ¼ cup diced bell pepper
- 2 hard-boiled eggs, chopped
- 2 tbsp chopped parsley
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8–9 minutes. Drain and rinse under cold water.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper. Adjust the seasoning to taste.
- Mix in the Veggies: Stir in diced celery, onion, and bell pepper.
- Combine the Ingredients: Add cooled macaroni to the dressing and veggies. Toss gently to coat the pasta.
- Chill and Serve: Cover and refrigerate for at least 1–2 hours before serving. Top with chopped boiled eggs and parsley just before serving.
Notes
Customize with veggies like cucumbers or shredded carrots and adjust the dressing for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg