Description
A creamy and colorful pasta salad that captures the essence of potlucks and summer gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup green onions, chopped
- 1/4 cup celery, chopped
Instructions
- Cook the elbow macaroni according to package instructions; drain and let cool.
- In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper.
- Add the cooled pasta, green onions, and celery to the bowl; mix until well combined.
- Chill in the refrigerator for at least an hour before serving. Enjoy at picnics, potlucks, or gatherings!
Notes
This pasta salad can be made a day in advance for better flavor development. Leftovers should be consumed within three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 200mg