Description
A refreshing twist on the classic macaroni salad, 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 cup diced bell pepper (any color)
- 1/2 cup diced red onion
- 1 cup frozen peas, thawed
- 1/2 cup chopped hard-boiled eggs (about 2 eggs)
- 1/4 cup chopped fresh parsley (optional)
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 mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
- Add the cooled macaroni to the bowl with the dressing and stir to combine.
- Fold in the diced celery, bell pepper, red onion, peas, and chopped hard-boiled eggs until evenly distributed.
- If using, add the chopped parsley and mix gently.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a protein boost, add diced cooked chicken or tuna.
- Swap out the vegetables for your favorites, such as shredded carrots or chopped pickles, for added flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg