Description
A classic and refreshing macaroni salad, elevated with balanced flavors and fresh ingredients. Perfect for summer barbecues or a quick weeknight meal.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1/2 cup finely diced celery
- 1/2 cup finely diced red onion
- 1/4 cup finely diced bell pepper (red and green)
- 1/4 cup chopped fresh parsley
- 2 hard boiled eggs, peeled and diced
Instructions
- Cook macaroni according to package directions until al dente. Drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery salt, and black pepper.
- Add cooked macaroni to the bowl and toss to coat with dressing.
- Add diced celery, red onion, bell pepper, parsley, and hard boiled eggs. Gently toss to combine.
- Cover and refrigerate for at least 2 hours, or overnight, to allow flavors to meld.
- Toss again before serving. Adjust seasonings and consistency as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg