Macaroni Salad
Macaroni salad is the quintessential summer dish that combines creamy, tangy flavors with a colorful mix of crunchy vegetables. This easy-to-make salad features perfectly cooked elbow macaroni, diced bell peppers, crisp celery, and hard-boiled eggs, all enveloped in a luscious dressing. Perfect for picnics, barbecues, or potlucks, this delightful recipe is sure to be a crowd-pleaser at any gathering.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 2 cups elbow macaroni (cooked al dente)
- 1 cup mayonnaise
- ½ cup sour cream
- 1 stalk celery (chopped)
- 1 cup bell peppers (diced; red and green mix)
- ½ red onion (finely chopped)
- 2 hard-boiled eggs (chopped)
- 2 tbsp Dijon mustard
- Salt & pepper (to taste)
Instructions
- Cook the elbow macaroni in salted boiling water until al dente (about 8 minutes). Drain and rinse under cold water.
- While the pasta cools, chop the celery, bell peppers, red onion, and hard-boiled eggs.
- In a large bowl, mix the cooked macaroni with mayonnaise, sour cream, Dijon mustard, salt, and pepper.
- Add the chopped vegetables and eggs to the bowl and gently fold everything together.
- Cover and chill in the refrigerator for at least an hour to allow flavors to meld.
- Serve chilled and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg