Description
This creamy macaroni salad is a delightful blend of elbow macaroni, colorful vegetables, and optional hard-boiled eggs, all tossed in a tangy dressing. Ideal for barbecues, picnics, or potlucks, its a simple yet satisfying dish that everyone will love!
Ingredients
Scale
- 8 ounces elbow macaroni
- 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 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup frozen peas, thawed
- 2 hard-boiled eggs, chopped (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add the elbow macaroni and stir occasionally to prevent sticking.
- Cook according to package instructions (7-8 minutes) until al dente. Taste to ensure its cooked just right.
- Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl to cool completely.
- In a separate bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.
- Whisk until smooth and creamy. Adjust seasoning if necessary.
- Dice the celery, chop the red bell pepper and red onion finely. If using, peel and chop hard-boiled eggs into small pieces.
- Once the macaroni has cooled, add the diced celery, red bell pepper, red onion, and thawed peas to the bowl.
- If using hard-boiled eggs, gently fold them in.
- Pour the dressing over the mixture, starting with half and adding more as needed. Stir gently to coat everything without mashing the macaroni or eggs.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. For best flavor, chill for a few hours or overnight.
- Before serving, stir the salad. If it seems dry, add more mayonnaise or a splash of milk.
- Transfer to a serving dish and sprinkle with fresh parsley. Serve chilled.
Notes
- This salad is great for meal prep and can be stored in an airtight container in the refrigerator for 3-5 days.
- The pasta may absorb some dressing over time, so consider adding more dressing before serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes