Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Fill a large pot with water and bring it to a boil. Add a pinch of salt. Stir in the elbow macaroni and cook for about 8 to 10 minutes until tender. Drain and rinse under cold water.
- In a bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper to make the dressing.
- Pour the dressing over the cooled macaroni and toss to coat.
- Add diced celery, red bell pepper, and red onion to the macaroni and mix well.
- Fold in the chopped hard-boiled eggs and parsley. Adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour before serving. Serve chilled.
Notes
For best results, cool the macaroni thoroughly before adding the dressing. This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing and Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg