Description
A creamy and crunchy macaroni salad that’s perfect for gatherings, barbecues, and picnics.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 4 hard-boiled eggs, diced
- 1 cup pickles, diced
- Salt, to taste
- Pepper, to taste
- 1 teaspoon paprika
Instructions
- Begin by boiling a pot of salted water.
- Add the elbow macaroni and cook according to the package instructions until al dente.
- Once done, drain the pasta and rinse it under cold water to cool it down.
- While the pasta cools, dice the celery and red onion.
- In a mixing bowl, combine mayonnaise, Dijon mustard, a dash of salt, and pepper. Stir until smooth.
- In a large mixing bowl, add the cooled macaroni, chopped vegetables, diced hard-boiled eggs, and pickles.
- Pour the dressing over the top and mix gently until everything is well coated.
- For the best flavor, cover the bowl with plastic wrap and refrigerate for at least an hour.
- After chilling, give the salad a good stir.
- Serve cold and enjoy your delicious macaroni salad!
Notes
Customize the salad with your favorite vegetables or add some protein like diced ham or chicken for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg