Description
A creamy, tangy, and colorful side dish made with elbow macaroni, crisp veggies, and a zesty mayo-based dressing. Perfect for BBQs, picnics, and everyday meals.
Ingredients
Scale
- 2 cups elbow macaroni (dry)
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 2 celery stalks, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- Salt and black pepper to taste
- Paprika, for garnish
Instructions
- Cook Pasta: Boil macaroni until al dente, about 7–8 minutes. Rinse with cold water and drain.
- Chop Ingredients: Dice celery, bell pepper, onion, and hard-boiled eggs.
- Make Dressing: Whisk mayo, mustard, vinegar, sugar, salt, and pepper in a bowl.
- Mix Everything: Combine pasta, veggies, and eggs with dressing in a large bowl.
- Chill: Cover and refrigerate for 1–4 hours.
- Serve: Stir gently before serving. Garnish with paprika.
Notes
Can be made a day ahead. Customize with pickles, peas, or ham for added variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: APPETIZERS
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg