Description
A classic and customizable macaroni salad, perfect for summer gatherings and picnics.
Ingredients
Scale
- 2 cups elbow macaroni (cooked al dente)
- 1 cup diced celery
- 1 cup chopped bell peppers
- 1 cup sweet peas (fresh or frozen)
- 1/2 cup finely chopped red onion
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the macaroni in salted boiling water until al dente (7-8 minutes), then drain and rinse under cold water.
- Dice the celery, bell peppers, and red onion.
- In a medium bowl, whisk together mayonnaise, apple cider vinegar, mustard, salt, and pepper.
- In a large mixing bowl, combine the cooked macaroni, chopped veggies, and the dressing. Mix until evenly coated.
- Chill in the fridge for about an hour before serving.
Notes
For a low-fat option, substitute some mayo with Greek yogurt. Can be customized with proteins, cheeses, or fruits.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg