Macaroni Salad
A creamy and crunchy macaroni salad that is perfect for picnics, barbecues, and potlucks, bringing smiles to everyone’s faces.
Ingredients
Pasta
- 2 cups elbow macaroni Cook according to package instructions.
Dressing
- 1 cup mayonnaise Use for creating the creamy base.
- 2 tablespoons dijon mustard Adds tanginess to the salad.
Vegetables
- 1 cup chopped celery Provides crunch.
- 1 cup chopped bell pepper Adds color and sweetness.
- 1/2 cup red onion, chopped Brings sharp flavor.
- 1/4 cup sweet pickle relish For a sweet kick.
Seasoning
- to taste Salt and pepper Adjust to preference.
Instructions
Preparation
- Cook the elbow macaroni according to package instructions. Drain and let cool.
- In a large bowl, combine the mayonnaise and dijon mustard.
- Add the cooled macaroni, celery, bell pepper, red onion, and sweet pickle relish to the bowl.
- Mix until well combined, then season with salt and pepper to taste.
- Chill in the refrigerator for at least an hour before serving.
Notes
Serve the macaroni salad cold and garnish with extra vegetables for a colorful presentation. Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days. Rejuvenate with a bit of mayonnaise before serving.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 41gProtein: 6gFat: 15gSaturated Fat: 2gSodium: 250mgFiber: 2gSugar: 3g
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