Description
A creamy and crunchy macaroni salad that’s perfect for summer picnics, potlucks, or as a quick side dish for dinner.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 1/4 cup diced red onion
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Optional: hard-boiled eggs, diced pickles, or shredded carrots
Instructions
- Cook the elbow macaroni according to package instructions. Once cooked, drain and let it cool in a colander.
- Prepare the dressing and veggies by mixing together the mayonnaise, diced celery, diced bell pepper, diced red onion, apple cider vinegar, salt, and pepper in a large bowl.
- Combine the cooled macaroni into the bowl and stir until everything is well combined.
- Customize your salad by adding in optional ingredients like hard-boiled eggs, diced pickles, or shredded carrots.
- Chill and refrigerate the salad for at least 1 hour before serving to meld the flavors. Serve chilled.
Notes
Make sure the macaroni cools thoroughly to prevent mushiness. Adjust mayonnaise for desired creaminess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg