Description
A delicious and creamy macaroni salad perfect for picnics and gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- 1/2 cup frozen peas (thawed)
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped fresh parsley
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth and well combined.
- Add the cooled macaroni to the dressing and mix until the pasta is well coated.
- Fold in the diced celery, red bell pepper, red onion, peas, and chopped hard-boiled eggs. Mix gently to combine all ingredients.
- Stir in the chopped parsley for added freshness.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a protein boost, add diced cooked chicken or tuna to the salad.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version with a tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg