Classic Macaroni Salad
An American classic this traditional Macaroni Salad recipe makes an appearance at any respectable barbecue or picnic get together..
Servings 6
Calories 455kcal
Ingredients
- ½ lb elbow macaroni
- 1 cup Celery chopped
- 1 cup Bell Pepper chopped, green and/or red bell pepper
- 1 cup Cucumber Chopped
- ½ cup Red Onion chopped
- 3 Hard Boiled Eggs chopped
- ¼ cup Carrot diced
- pinch Paprika
- ¼ cup chopped Green Onion as garnish
Macaroni Salad Dressing
- 1 cup mayonnaise
- 2 tablespoon vinegar distilled white vinegar or apple cider
- 1 tablespoon yellow mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Begin by cooking the elbow macaroni according to the package directions until it’s just al dente, then drain and rinse with cold water to stop the cooking process and keep the pasta firm. Set aside.
- Dice all the vegetables, made sure they are finely diced.
- Whisk dressing ingredients together well.
- Add the macaroni and finely diced veggies to the bowl of dressing and toss thoroughly to coat everything evenly.
- Chill in refrigerator for a few hours before serving.
Notes
- Macaroni salad can be made ahead of time and is best when chilled for at least an hour, or overnight.
- Store macaroni salad in an airtight container in the refrigerator for up to five days.
Nutrition
Calories: 455kcal | Carbohydrates: 33g | Protein: 9g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 707mg | Potassium: 278mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2905IU | Vitamin C: 33.7mg | Calcium: 37mg | Iron: 1.1mg