Description
A zesty and flavorful macaroni salad packed with fresh vegetables and a creamy dressing, perfect for picnics and barbecues.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup diced celery
- 1 cup diced bell peppers (red and green)
- 1/2 cup diced red onion
- 1/2 cup sweet pickle relish
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped fresh parsley
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.
- Once the macaroni is cooled, add it to the bowl with the dressing.
- Add the diced celery, bell peppers, red onion, pickle relish, chopped eggs, and parsley to the bowl.
- Toss everything together until well combined. Adjust seasoning to taste.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Feel free to substitute the vegetables based on what you have on hand.
- This salad can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 4 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 70 milligrams