Description
A classic and creamy macaroni salad made with elbow pasta, fresh vegetables, and a tangy dressing. Perfect for picnics, potlucks, or as a side dish for any meal.
Ingredients
Units
Scale
- 2 cups elbow macaroni
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped pickles (optional)
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the cooled macaroni, celery, red onion, red bell pepper, and pickles (if using) to the bowl. Toss until evenly coated.
- Gently fold in chopped hard-boiled eggs if using.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled and enjoy.
Notes
- You can adjust the mayonnaise to your preferred creaminess.
- For extra crunch, add chopped carrots or green bell pepper.
- Macaroni salad can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg