Description
This classic macaroni salad is a perfect side dish for any gathering, featuring a creamy dressing and a mix of fresh vegetables.
Ingredients
Scale
- 2 cups elbow macaroni, uncooked
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup carrots, grated
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and rinse with cold water to cool.
- Finely chop the celery, bell peppers, red onion, and grate the carrots.
- In a large bowl, mix the mayonnaise, mustard, vinegar, sugar, salt, and pepper until creamy.
- Add the cooked macaroni and vegetables to the bowl. Stir gently to coat everything in the dressing.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- This macaroni salad can be made a day in advance for even better flavor.
- Feel free to add additional ingredients such as hard-boiled eggs or diced pickles for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg