Description
A delightful and creamy macaroni salad that is perfect for picnics and gatherings, blending tender pasta with vibrant veggies and a velvety dressing.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/4 cup apple cider vinegar
- 1/2 cup diced bell peppers
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/2 cup green peas
- 1/4 cup fresh dill or parsley
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water, add elbow macaroni, and cook until al dente. Drain and rinse under cold water.
- In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Finely dice the vegetables.
- Fold the cooled pasta into the dressing, then add the chopped vegetables and herbs, mixing until evenly coated.
- Taste and adjust the seasonings as necessary.
- Cover and chill in the fridge for at least an hour before serving.
- Stir gently before serving and garnish with fresh herbs if desired.
Notes
Allowing the salad to chill enhances the flavors and improves the texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cooking Required (after initial pasta preparation)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg
Keywords: macaroni salad, creamy salad, summer recipes, picnic food, side dish