Description
A comforting bowl of creamy macaroni salad, perfect for picnics and family gatherings with a delightful blend of flavors and fresh veggies.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1/4 cup diced red onion
- 1 tablespoon vinegar
- Salt and pepper to taste
- 1 cup peas (optional)
Instructions
- Cook the pasta: Start by cooking the elbow macaroni according to the package instructions. Once it’s al dente, drain and rinse it under cold water to stop the cooking process and cool it down.
- Mix the dressing: In a large bowl, combine the creamy mayonnaise, chopped celery, sweet red bell pepper, zesty red onion, and a splash of vinegar. Stir until everything is well blended and the veggies are evenly coated in the luscious dressing.
- Stir in the macaroni: Add the cooled elbow macaroni to the bowl, along with the peas if you’re opting for those delightful little pops of sweetness. Toss it all together gently until the ingredients are beautifully combined.
- Season to taste: Sprinkle salt and pepper over the mix, adjusting to your liking. Remember, a little seasoning can make a world of difference!
- Chill out: Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least 30 minutes. This not only helps the flavors meld together but keeps the salad refreshingly cool.
Notes
This salad tastes better when made ahead of time. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg