Description
A classic macaroni salad that’s creamy, tangy, and loaded with veggies. Perfect for picnics, barbecues, and potlucks!
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup peas, frozen or fresh
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.
- Add the cooled macaroni to the dressing and mix well.
- Fold in the celery, red bell pepper, red onion, peas, and hard-boiled eggs (if using).
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- Feel free to add other vegetables like carrots or corn for extra crunch.
- For a lighter version, use Greek yogurt instead of mayonnaise.
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 400
- Fat: 20
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 70
Keywords: macaroni salad, classic macaroni salad, creamy macaroni salad, easy macaroni salad, picnic macaroni salad, potluck macaroni salad