Description
A colorful and creamy 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 onion
- 1/2 cup diced bell pepper (any color)
- 1/2 cup sweet pickle relish
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped fresh parsley
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
- Add the cooled macaroni, celery, red onion, bell pepper, pickle relish, and chopped eggs to the bowl. Gently fold the ingredients together until well combined.
- Stir in the chopped parsley for added freshness.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Notes
- For a protein boost, add diced cooked chicken or tuna to the salad.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg