Description
A quick and delicious macaroni salad perfect for picnics and gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- ¾ cup mayonnaise (Miracle Whip also works, or you can use a 50/50 mix)
- 2 tbsp apple cider vinegar (or white wine, red wine, or distilled vinegar)
- 2 tbsp granulated sugar
- 1 tbsp yellow mustard (Dijon also works)
- 1 tsp salt
- 2 stalks celery, finely chopped (~½ cup)
- ¾ cup red or orange bell pepper, seeded and finely chopped
- ½ cup grated carrot
- ½ cup red onion, finely diced
Instructions
- Boil 2 cups of macaroni until al dente (about 7-8 minutes). Drain and rinse under cold water to cool it down. Be careful not to overcook the pasta.
- In a large bowl, whisk together ¾ cup mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp sugar, 1 tbsp mustard, and 1 tsp salt.
- Add the cooled macaroni to the dressing, then toss in finely chopped celery, bell pepper, grated carrot, and diced red onion. Mix well.
- Cover the bowl and refrigerate for at least 1-2 hours before serving for the flavors to meld together.
Notes
- For a creamier salad, adjust the amount of mayonnaise to your preference.
- Feel free to add other vegetables like peas or corn for extra flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Easy Macaroni Salad, Picnic Favorite, Quick Salad Recipe