Description
A classic and easy-to-make macaroni salad that is perfect for picnics and gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup frozen peas, thawed
- 2 hard-boiled eggs, chopped (optional)
- Fresh parsley for garnish (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Whisk until smooth.
- Add the cooled macaroni to the bowl with the dressing and stir to coat.
- Fold in the diced celery, red bell pepper, red onion, peas, and chopped hard-boiled eggs, if using. Mix until all ingredients are well combined.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a good stir and garnish with fresh parsley if desired.
Notes
- For a healthier version, substitute Greek yogurt for half of the mayonnaise.
- Add diced pickles or relish for an extra tangy flavor, or include cooked bacon bits for added crunch.
- 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: 6g
- Cholesterol: 70mg