Description
A creamy, sweet, and tangy pasta salad with a colorful mix of vegetables and hard-boiled eggs, perfect for gatherings.
Ingredients
Scale
- 1 lb (454g) elbow macaroni (dried)
- 3 large hard-boiled eggs (peeled and chopped into tiny bits)
- 1.5 cups (150g) celery (finely diced)
- 1 cup (150g) red bell pepper (diced into uniform cubes)
- 2 cups (480ml) mayonnaise
- 3 tbsp (45g) yellow mustard
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) apple cider vinegar
- 1/2 tsp (3g) salt (plus more for pasta water)
- 3 stalks green onions (sliced into rings for garnish)
- 1/2 tsp (1g) ground paprika
Instructions
- Start by cooking the elbow macaroni according to package instructions, adding a pinch of salt to the water.
- Once cooked, drain the pasta and rinse it with cold water.
- In a large mixing bowl, combine the cooled pasta, chopped hard-boiled eggs, diced celery, and red bell pepper.
- In another bowl, whisk together the mayonnaise, yellow mustard, granulated sugar, apple cider vinegar, and salt until well-blended.
- Pour the dressing over the pasta mixture and gently stir to combine all the ingredients.
- Finally, sprinkle the salad with sliced green onions and a light dusting of paprika.
- Cover the salad and let it chill in the refrigerator for at least an hour before serving.
Notes
For best results, adjust the sweetness by modifying the sugar amount. Additionally, consider adding diced pickles or olives for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg