Macaroni Salad
Cook
5 mins
Prep Time
15 mins
Total Time
20 mins
Serves
8
Ingredients
- 1 lb elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 hard-boiled eggs, chopped
- 1/2 cup red onion, finely diced
- 2 celery stalks, finely diced
- 1 red bell pepper, diced
- 1/4 cup sweet pickle relish
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- Paprika for garnish
Kitchen Tools Needed:
- Large pot for pasta
- Colander
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon or large spoon for mixing
Steps
- Cook the Pasta: Bring a large pot of salted water to boil. Cook elbow macaroni according to package directions until al dente. Drain and rinse under cold water until completely cooled. Drain thoroughly and set aside.
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and well combined.
- Prepare Vegetables: While pasta cooks, dice the red onion, celery, and red bell pepper. Chop the hard-boiled eggs and fresh herbs.
- Combine Ingredients: Add the cooled pasta to the bowl with dressing. Toss to coat evenly. Add chopped eggs, red onion, celery, bell pepper, and pickle relish. Mix gently until all ingredients are well distributed.
- Add Fresh Herbs: Fold in the chopped chives and parsley, reserving some for garnish if desired.
- Chill & Serve: Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld. Before serving, give it a gentle stir and adjust seasoning if needed. Sprinkle with paprika and remaining herbs for garnish.
Macros:
Total Calories: 385
Carbs: 45g
Proteins: 8g
Fats: 18g