Classic Creamy Pasta Salad
Classic Creamy Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces elbow macaroni, uncooked
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 1/2 red bell pepper, finely diced
- 1/4 cup fresh parsley, chopped
- 2 hard-boiled eggs, chopped
For the Creamy Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the vegetables. Finely dice the celery, red onion, and red bell pepper. Chop the fresh parsley and hard-boiled eggs.
⏱️ 10 min
- 3
In a large bowl, whisk together all the ingredients for the creamy dressing: mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 4
Add the cooled, drained macaroni, diced celery, red onion, red bell pepper, chopped parsley, and chopped hard-boiled eggs to the bowl with the dressing. Gently fold all the ingredients together until everything is evenly coated.
⏱️ 5 min
- 5
Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld. Stir again before serving and adjust seasoning if necessary.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Creamy Pasta Salad
For the Pasta Salad
- 8 ounces elbow macaroni, uncooked
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 1/2 red bell pepper, finely diced
- 1/4 cup fresh parsley, chopped
- 2 hard-boiled eggs, chopped
For the Creamy Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min - 2
While the pasta is cooking, prepare the vegetables. Finely dice the celery, red onion, and red bell pepper. Chop the fresh parsley and hard-boiled eggs.
⏱️ 10 min - 3
In a large bowl, whisk together all the ingredients for the creamy dressing: mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 4
Add the cooled, drained macaroni, diced celery, red onion, red bell pepper, chopped parsley, and chopped hard-boiled eggs to the bowl with the dressing. Gently fold all the ingredients together until everything is evenly coated.
⏱️ 5 min - 5
Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld. Stir again before serving and adjust seasoning if necessary.
⏱️ 60 min