Description
A refreshing and creamy macaroni salad perfect for summer gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon 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 frozen peas (thawed)
- 1/4 cup chopped fresh parsley
- 2 hard-boiled eggs, chopped
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- 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, peas, parsley, and chopped hard-boiled eggs to the bowl.
- Gently fold all the ingredients together until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- For a tangier flavor, add an extra tablespoon of apple cider vinegar or a squeeze of lemon juice.
- Customize your salad by adding diced pickles or olives for an extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg