Description
This Summertime Macaroni Salad is a classic side dish perfect for picnics and cookouts. With a creamy dressing and crunchy vegetables, it’s a refreshing addition to any summer meal.
Ingredients
Scale
Macaroni Salad:
- 2 cups elbow macaroni, cooked and cooled
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 cup shredded carrots
- 1/2 cup chopped dill pickles
Dressing:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish:
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook the Macaroni: Cook the elbow macaroni until al dente. Rinse with cold water and set aside to cool.
- Prepare Salad: In a large bowl, combine macaroni, celery, red bell pepper, red onion, carrots, and pickles.
- Make Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, garlic powder, salt, and pepper.
- Combine: Pour the dressing over the macaroni mixture and toss to coat.
- Chill: Refrigerate for at least 1 hour before serving. Garnish with fresh parsley.
Notes
- For extra flavor, consider adding chopped hard-boiled eggs or cooked bacon.
- This salad tastes best when made ahead and served chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
