Description
A cool and creamy macaroni salad with crunchy vegetables and hard-boiled eggs, perfect for potlucks and picnics.
Ingredients
Scale
- 2 cups elbow macaroni, cooked and cooled
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare ahead by planning approximately 10–12 minutes to cook pasta and at least 1 hour chill time.
- Boil the pasta by filling a large pot with water and bringing it to a rolling boil. Add a pinch of salt. Add the elbow macaroni and cook for 8–10 minutes or until al dente.
- Cool the pasta by draining it in a colander and rinsing under cold water until it feels cool.
- Make the dressing by whisking together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper in a small bowl until smooth.
- Combine the pasta and dressing by putting the cooled macaroni in a large mixing bowl and pouring the dressing over. Toss gently to coat.
- Add the vegetables by folding in the diced celery, diced red bell pepper, and finely chopped red onion.
- Fold in eggs and parsley by carefully mixing in the chopped hard-boiled eggs and sprinkling the chopped parsley.
- Chill the salad in the refrigerator for at least 1 hour.
- Before serving, taste and adjust seasoning if needed.
Notes
For best results, chill the salad for at least 1 hour to allow flavors to meld. If the salad thins, stir in a tablespoon of mayonnaise before serving to refresh the texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 110mg