Creamy Macaroni Salad
Creamy Macaroni Salad
Ingredients
For the Macaroni Salad
- 2 cups elbow macaroni, cooked al dente and cooled
- 2 celery, stalks, finely diced
- 1/2 red onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 hard-boiled eggs, chopped
For the Creamy Dressing
- 1 1/4 cups mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika, for garnish
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 in a large mixing bowl.
⏱️ 10 min
- 2
While the macaroni cooks, prepare the vegetables. Finely dice the celery, red onion, and red bell pepper. Add them to the bowl with the cooled macaroni. Add the chopped hard-boiled eggs.
⏱️ 10 min
- 3
In a separate medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 4
Pour the creamy dressing over the macaroni and vegetable mixture. Stir gently until all ingredients are thoroughly coated. Taste and adjust seasonings if needed.
⏱️ 3 min
- 5
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Before serving, give it a good stir and sprinkle with paprika for garnish.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Macaroni Salad
Ingredients
For the Macaroni Salad
- 2 cups elbow macaroni, cooked al dente and cooled
- 2 celery, stalks, finely diced
- 1/2 red onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 hard-boiled eggs, chopped
For the Creamy Dressing
- 1 1/4 cups mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika, for garnish
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 in a large mixing bowl.
⏱️ 10 min - 2
While the macaroni cooks, prepare the vegetables. Finely dice the celery, red onion, and red bell pepper. Add them to the bowl with the cooled macaroni. Add the chopped hard-boiled eggs.
⏱️ 10 min - 3
In a separate medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 4
Pour the creamy dressing over the macaroni and vegetable mixture. Stir gently until all ingredients are thoroughly coated. Taste and adjust seasonings if needed.
⏱️ 3 min - 5
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Before serving, give it a good stir and sprinkle with paprika for garnish.