Rich, creamy macaroni salad with fresh vegetables and optional protein, perfect for picnics and barbecues.
Ingredients
Scale
2 cups elbow macaroni
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 celery stalks, finely diced
1/2 red onion, finely chopped
1/2 red bell pepper, diced
2 hard-boiled eggs, chopped (optional)
2 tablespoons chopped fresh parsley or dill
Instructions
- Boil pasta in salted water until al dente. Drain and rinse with cold water.
- Whisk mayonnaise, mustard, vinegar, sugar, salt, and pepper in a bowl.
- Combine pasta, vegetables, and optional eggs in a large bowl.
- Fold in dressing until coated.
- Chill for at least 2 hours.
- Garnish with parsley or dill before serving