Description
A creamy and comforting macaroni salad perfect for summer picnics and family gatherings.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1 cup diced cucumber
- 1/2 cup chopped red onion
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to the package instructions. Drain and let cool completely.
- In a large bowl, combine the cooled macaroni, diced celery, red bell pepper, cucumber, chopped red onion, and chopped hard-boiled eggs.
- In a separate small bowl, mix together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the creamy dressing over the macaroni and fresh vegetables. Toss gently to coat every delightful piece.
- Chill in the refrigerator for at least 1 hour before serving, allowing those wonderful flavors to meld together beautifully.
Notes
Make the salad ahead of time for better flavor development. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg