4.9 from 300 votes
Small Macaroni Salad
This Small Macaroni Salad blends cooked elbow macaroni with a creamy, tangy dressing made from mayonnaise, white vinegar, mustard, sugar, and spices. Fresh vegetables including green onion, bell pepper, celery, and grated carrot add color and crunch. The salad is chilled before serving, making it a refreshing side dish that balances creamy texture with crisp vegetable bites.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
Calories:
205 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
Pasta
- 4 ounces macaroni 1 cup
Dressing
- 1/4 cup mayonnaise 52 g
- 1 tablespoon white vinegar
- 1 granulated sugar up to 2 teaspoons
- 1 Dijon mustard or yellow mustard, heaping teaspoon
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- cayenne pepper pinch
Vegetables
- 1 green onion diced, use green and white parts, small
- 1/2 cup bell pepper any color, finely diced
- 1/4 cup celery finely diced
- 1/4 cup carrot finely grated
Instructions
- Bring a medium pot of generously salted water to boil and cook macaroni according to package instructions. Drain and set aside to cool completely. Stir occasionally to prevent the noodles from sticking together too badly.
- In a medium bowl, combine all of the dressing ingredients and whisk together until smooth. Add vegetables and toss to coat. Cover with plastic wrap and refrigerate until pasta is cool.
- Once pasta is cooled, stir pasta into the dressing. Serve and enjoy!
Cup of Yum
Notes
- If green onions are unavailable, finely diced white or yellow onions can be used as a substitute.
- For make-ahead preparation, stir in an extra spoonful of mayonnaise before serving to counteract dryness from dressing absorption.
Nutrition Information
Calories
205kcal
(10%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 205
% Daily Value*
| Calories | 205kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.