Description
A creamy, sweet, and tangy salad featuring macaroni, hard-boiled eggs, and colorful vegetables, perfect for any gathering.
Ingredients
Scale
- 1 lb (454g) elbow macaroni (dried)
- 3 large hard-boiled eggs (peeled and chopped)
- 1.5 cups (150g) celery (finely diced)
- 1 cup (150g) red bell pepper (diced)
- 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
- 3 stalks green onions (sliced)
- 1/2 tsp (1g) ground paprika
Instructions
- Start by cooking the elbow macaroni according to the package instructions. Add a pinch of salt to the water for flavor. 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 ingredients.
- Finally, sprinkle the salad with sliced green onions and a light dusting of paprika for garnish.
- Cover the salad and let it chill in the refrigerator for at least an hour before serving.
Notes
Great as a side dish for picnics and gatherings. Adjust sugar for desired sweetness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg