Description
A bright and refreshing macaroni salad combining starchy pasta, tangy apple cider vinegar dressing, and crisp vegetables. Balanced texture and nutrition make this American classic a crowd-pleaser.
Ingredients
240g elbow macaroni (1 lb)
80g mayonnaise (1/3 cup)
2 celery stalks
1 small red onion
1 green bell pepper
4 hard-boiled eggs
30ml mustard (2 tbsp)
15ml apple cider vinegar (1 tbsp)
Salt to taste
Black pepper to taste
Instructions
Boil elbow macaroni in salted water until al dente (about 8 minutes)
Drain and rinse with cold water to stop cooking
Spread cooked pasta on baking sheet to cool completely
Combine mayonnaise, mustard, apple cider vinegar, salt, and pepper in mixing bowl
Whisk dressing until fully emulsified
Chop celery, red onion, and bell pepper (remove seeds from pepper)
In large bowl combine cooled pasta, chopped vegetables, and hard-boiled eggs
Pour dressing over mixture and toss gently
Cover and refrigerate at least 30 minutes before serving
Notes
Use whole wheat pasta for added fiber
Vegan mayo works as a lighter option
Pearl eggs can replace hard-boiled eggs
Add chopped fresh herbs (dill or parsley) for extra freshness
Store in refrigerator up to 2 days
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Method: Cold Preparation
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg