Description
This small macaroni salad recipe is perfect for a quick and delicious side dish. Creamy, tangy, and full of flavor, it’s a great addition to any meal or gathering.
Ingredients
Macaroni Salad:
- 1 1/2 cups elbow macaroni, uncooked
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup celery, finely diced
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons red onion, finely diced
- 1 hard-boiled egg, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the Macaroni: Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- Prepare the Dressing: Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl.
- Combine Ingredients: Add the cooled macaroni, celery, bell pepper, red onion, and egg to the dressing. Toss gently to coat.
- Chill and Serve: Refrigerate for at least 1 hour to blend flavors. Garnish with parsley before serving.
Notes
- For a lighter version, use Greek yogurt in place of some mayonnaise.
- Customize with peas, carrots, or pickles for added flavor and texture.
- Best served cold and can be made a day ahead.
