Description
A creamy macaroni salad packed with colorful vegetables and a tangy dressing, perfect for potlucks and family gatherings.
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.
- In a large bowl, combine the cooked macaroni, celery, red bell pepper, cucumber, red onion, and chopped eggs.
- In a separate small bowl, mix together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Whisk until smooth and creamy.
- Pour the dressing over the macaroni and vegetables, and toss to coat.
- Chill in the refrigerator for at least 60 minutes before serving.
Notes
Store leftover salad in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 186mg