Description
A creamy, chilled macaroni salad that’s perfect for summer gatherings, potlucks, and weeknight dinners.
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.
- Combine the cooked macaroni, celery, red bell pepper, cucumber, red onion, and chopped eggs in a large bowl.
- Mix together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper in a separate small bowl.
- Pour the dressing over the macaroni and vegetables, and toss to coat.
- Chill in the refrigerator for at least 60 minutes before serving to let the flavors meld.
Notes
Make-ahead advice: Prepare a day in advance for enhanced flavors. Customize with herbs, lemon juice, or proteins for variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook/Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 200mg