Description
A creamy and colorful macaroni salad that is perfect for summer BBQs, potlucks, and picnics. Easy to make and delicious!
Ingredients
Scale
- 2 cups elbow macaroni
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 1/4 cup diced red onion
- Salt and pepper to taste
- Optional: hard-boiled eggs, chopped
Instructions
- Cook the elbow macaroni according to package instructions. Once it’s done, drain it and let it cool.
- Mix together the mayonnaise, apple cider vinegar, and Dijon mustard in a large bowl until smooth.
- Add the cooled macaroni, diced celery, bell pepper, red onion, and any optional ingredients you choose.
- Stir until everything is well combined, ensuring each piece of pasta is coated in dressing.
- Season with salt and pepper to taste. Give it one last stir.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Letting the salad chill enhances the flavors. For a healthier option, substitute Greek yogurt for mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
Keywords: macaroni salad, pasta salad, summer recipes, BBQ side dishes