Description
A creamy and crunchy macaroni salad with celery, perfect for picnics and barbecues.
Ingredients
Scale
- 3.5 cups macaroni
- 1/2 red onion (finely diced)
- 1 large celery rib (chopped)
- 1/2 green pepper (diced)
- 1.25 cups mayonnaise
- 1.5 tbsp mustard
- 3 tbsp apple cider vinegar
- 2.5 tsp sugar
- 1 tsp salt
- 0.75 tsp pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp paprika
Instructions
- Dice the red onion, chop the celery, and dice the green pepper into 1/4-inch pieces.
- Bring a large pot of salted water to a boil and add the macaroni. Cook until just al dente.
- Drain the pasta and rinse thoroughly with cold water.
- In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, pepper, garlic powder, onion powder, and paprika until smooth.
- Add the diced vegetables to the dressing bowl and stir until evenly coated.
- Mix in the cooled macaroni using about half of the dressing.
- Cover the salad bowl and refrigerate for at least 2 hours.
- Remove from refrigerator and stir in reserved dressing before serving.
Notes
For best results, let the salad chill for a few hours to allow flavors to blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg