Description
A delightful and creamy macaroni salad that combines elbow macaroni with fresh vegetables, perfect for summer gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 cup frozen peas, thawed
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and let cool.
- In a large bowl, mix together the mayonnaise, apple cider vinegar, and mustard until well combined.
- Add the cooled macaroni, celery, bell pepper, red onion, and peas.
- Stir until all ingredients are evenly mixed together.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld beautifully.
Notes
For best texture, cook macaroni al dente and allow to chill before serving. Customize with your favorite veggies for a personal touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook/Cold
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg