Description
This classic macaroni salad recipe features tender elbow macaroni tossed in a creamy homemade dressing with fresh vegetables for a delightful side dish.
Ingredients
Dressing
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 2 tablespoons granulated sugar
- 1 tablespoon dijon mustard
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon salt, plus additional for boiling the pasta
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Macaroni Salad
- 12 ounces elbow macaroni noodles
- ½ cup red bell pepper, diced ½ inch
- ½ cup celery, sliced ¼ inch
- ⅓ cup red onion, diced ¼ inch
- ¼ cup carrot, finely shredded
- 1 large hard-boiled egg, finely chopped
Instructions
- Prepare the Dressing: Combine all dressing ingredients in a bowl, whisk until smooth, cover, and set aside.
- Cook the Noodles: Boil macaroni until al dente, then rinse with cold water.
- Combine Ingredients: In a large bowl, mix macaroni, veggies, and egg.
- Add Dressing: Pour dressing over salad and toss gently to coat.
- Chill: Refrigerate for 30-60 minutes to meld flavors.
- Serve: Stir in extra dressing if needed, transfer to a bowl, and serve.
Notes
- The dressing can be made in advance and refrigerated for up to 24 hours.
- White vinegar can be substituted for apple cider vinegar.
- Hard-boiled eggs can be prepared ahead or omitted based on preference.
- If desired, reserve some dressing to add before serving for extra creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 293 kcal
- Sugar: 5g
- Sodium: 538mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0.1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
