Description
A classic creamy pasta salad made with elbow macaroni, mayonnaise, and fresh vegetables, perfect for summer 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
- 1/2 cup chopped green bell pepper
- 1/2 cup shredded carrots
- 1/4 cup finely chopped onion
- 2 hard-boiled eggs, chopped
Instructions
- Cook the macaroni according to package instructions; drain and rinse under cold water.
- In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper.
- Add the cooked macaroni, celery, bell pepper, carrots, onion, and eggs to the bowl; mix well.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.
Notes
For a healthier version, use low-fat mayonnaise and add more vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4g
- Fat: 24g
- Carbohydrates: 28g
- Protein: 6g