Description
A creamy elbow macaroni salad loaded with vegetables, perfect for summer gatherings.
Ingredients
Scale
- 2 cups elbow macaroni, uncooked
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup carrots, grated
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and rinse with cold water to cool.
- Finely chop the celery, bell peppers, red onion, and grate the carrots.
- In a large bowl, mix the mayonnaise, mustard, vinegar, sugar, salt, and pepper until creamy.
- Add the cooked macaroni and vegetables to the bowl. Stir gently to coat everything in the dressing.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- This salad is best served chilled.
- You can add other vegetables as desired.
- For a twist, include cooked bacon or diced chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg