Description
A creamy and delicious macaroni salad perfect for picnics and potlucks.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise (preferably full-fat for creaminess)
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup celery, finely diced
- 1/2 cup green bell pepper, chopped
- 1/4 cup onion, finely chopped (red or sweet onion works best)
- 2 hard-boiled eggs, chopped (optional for extra richness)
- Paprika for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7–8 minutes.
- Drain the macaroni and rinse under cold running water to cool it quickly. Let it drain completely.
- In a mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper to make the dressing.
- Chop the celery, green bell pepper, onion, and eggs into small pieces.
- Combine cooled pasta, vegetables, and eggs in a large bowl. Add the dressing and gently fold together.
- Cover and refrigerate for at least 1 hour before serving. Sprinkle with paprika if desired.
Notes
- This recipe can be easily customized with your favorite vegetables.
- Try adding some diced pickles for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg