Ingredients
Pasta and Dressing
- 2 cups elbow macaroni Cooked according to package instructions
- 1 cup mayonnaise Use more for a creamier salad if desired
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Add-ins
- 1 cup diced celery
- 1/2 cup diced red onion
- 1 cup peas (fresh or frozen)
- 2 pieces hard-boiled eggs, chopped
- 1/2 cup shredded carrot
Method
Preparation
- Cook the macaroni according to package instructions. Drain and rinse under cold water.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
- Add the cooked macaroni, celery, red onion, peas, chopped eggs, and carrot to the bowl.
- Toss all ingredients to combine well.
- Cover and refrigerate the macaroni salad for at least 1 hour before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 7gFat: 20gSaturated Fat: 3gSodium: 500mgFiber: 2gSugar: 1g
Notes
Serve chilled and garnish with paprika or fresh herbs. Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
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