Macaroni Salad
User Reviews
4.6
Macaroni Salad
Description
The elbow macaroni is cooked and cooled before being combined with fresh diced celery, bell pepper, and green onions for a crisp and colorful bite. Adding chopped hard-boiled eggs is optional but adds protein and richness. The dressing blends creamy mayonnaise with sharp mustard and tangy vinegar, seasoned with salt and black pepper for balance.
Chilling the salad allows flavors to meld and the dressing to coat the pasta and vegetables evenly. A light sprinkle of paprika on top gives subtle aroma and a hint of color. This macaroni salad pairs well as a side to grilled meats or sandwiches.
Leftovers should be stored in an airtight container in the refrigerator to maintain freshness and texture.
Ingredients
- 8 ounces elbow macaroni about 2 cups
- 1/2 /2 cup celery about 2 stalks, diced
- 1/2 /2 cup red bell pepper or any color, diced
- 1/2 /2 cup green onions
- 2 egg peeled and chopped, (optional, hard boiled
- 1 cup mayonnaise
- 1 Tablespoon yellow mustard
- 2 Tablespoons white wine vinegar or red wine vinegar
- 1 teaspoon kosher salt if using regular salt use 1/2 teaspoon
- 1/4 /4 teaspoon black pepper
- paprika
Instructions
- In a large pot of salted water, prepare pasta according to package directions. Drain and cool.
- Add cooled pasta to a large bowl along with the rest of the ingredients except the paprika. Stir well. Sprinkle with paprika. Chill until serving. Store leftovers in an airtight container in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 519kcal | 26% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 45g | 69% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 36g | 212% |
| Cholesterol | 116mg | 39% |
| Sodium | 751mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
