Description
A reliable and delicious creamy macaroni salad perfect for summer gatherings or picnics.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise (choose a good quality for the best taste)
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- Salt and pepper to taste
- Optional: hard-boiled eggs, chopped (for added protein)
Instructions
- Cook the elbow macaroni in boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water until cooled to stop the cooking process.
- Whisk together the mayonnaise, apple cider vinegar, and sugar until combined and smooth in a large bowl.
- Add the cooked macaroni, celery, red bell pepper, and red onion to the bowl, stirring well to coat all the ingredients with the dressing.
- Season with salt and pepper to taste, adjusting as necessary.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Let the pasta cool completely before mixing with the dressing to prevent separation. Consider substitutions like Greek yogurt for a lighter option or adding chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg