Description
A creamy, nostalgic macaroni salad perfect for summer picnics and potlucks, packed with fresh veggies and hard-boiled eggs.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1 cup diced cucumber
- 1/2 cup chopped red onion
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to the package instructions. Drain and let cool.
- Combine the cooked macaroni, celery, red bell pepper, cucumber, red onion, and chopped eggs in a large bowl.
- Mix together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper in a separate small bowl until well blended.
- Pour the dressing over the macaroni and vegetables, and toss gently to coat every piece.
- Chill in the refrigerator for at least 60 minutes before serving to let the flavors meld beautifully.
Notes
This macaroni salad can be prepared up to 24 hours in advance. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg