Macaroni Salad Recipe
A creamy, tangy macaroni salad that combines al dente pasta, fresh vegetables, and a rich, mayo-based dressing. Perfect for any gathering.
Ingredients
- 2 cups elbow macaroni
- 1 cup celery diced
- 1 cup red bell pepper diced
- 1 small red onion diced
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 hard-boiled eggs chopped (optional)
- 1 tablespoon fresh parsley chopped
Instructions
- Boil the elbow macaroni according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooled pasta, diced celery, red bell pepper, and onion.
- In a separate bowl, mix the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the pasta mixture and stir until evenly coated.
- If using, add chopped hard-boiled eggs.
- Garnish with chopped parsley. Chill in the fridge for at least 30 minutes before serving.
Notes
Nutritional Values (Per Serving):
- Calories: 330 kcal
- Total Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
Vitamins and Minerals (Approximate Values Per Serving):
- Vitamin A: 10%
- Vitamin C: 15%
- Calcium: 4%
- Iron: 6%
- Folate: 5%
Additional Notes & Tips:
- Add a dash of hot sauce if you want to spice things up.
- Swap mayo for Greek yogurt for a lighter version (no one will know).
- Chill it longer if you want the flavors to marry better.
- Customize with any vegetables you love, like peas or pickles!