Description
A nostalgic and delicious creamy macaroni salad that combines tender pasta with fresh vegetables and a rich dressing.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup mayonnaise
- 1 tbsp mustard (Dijon or yellow)
- 1 tbsp vinegar (apple cider or white)
- 1 cup celery, chopped
- 1 cup bell peppers, chopped
- 1/2 cup red onion, chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup fresh parsley or dill, chopped
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and rinse under cold water to cool.
- Prepare the vegetables: While the pasta cools, chop your vegetables finely for even distribution throughout the salad.
- Make the dressing: In a large bowl, combine the mayonnaise, mustard, vinegar, and a pinch of salt and pepper. Stir until smooth.
- Combine ingredients: Once the pasta is cool, add it to the dressing along with the chopped vegetables and herbs. Gently mix everything to coat the pasta evenly.
- Chill and serve: Refrigerate the salad for at least an hour before serving to meld the flavors. Before serving, give it a light toss and season with more salt and pepper if necessary.
Notes
If making ahead, hold back some dressing to mix in before serving to keep pasta from being too saturated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
Keywords: macaroni salad, creamy salad, summer recipe, picnic food, side dish