Description
A classic and creamy Macaroni Salad recipe perfect for picnics and summer gatherings. This easy-to-make dish is a flavorful combination of tender macaroni, crunchy vegetables, and a tangy dressing.
Ingredients
Scale
Macaroni Salad:
- 2 cups elbow macaroni, cooked and cooled
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 cup celery, finely chopped
- 1/3 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 2 hard-boiled eggs, chopped
- salt and black pepper to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Cook the Macaroni: Cook the macaroni according to package directions, then drain and rinse under cold water to cool.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine Ingredients: Add the cooled macaroni, celery, bell pepper, red onion, and chopped eggs to the bowl. Stir gently until everything is evenly coated in the dressing.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with fresh parsley if desired.
Notes
- Add sweet pickle relish or chopped dill pickles for extra tang.
- You can substitute Greek yogurt for half of the mayo to lighten it up.
- This salad keeps well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
