Description
A creamy and tangy macaroni salad perfect for picnics and family gatherings.
Ingredients
Scale
- 3 cups uncooked elbow macaroni
- 1/2 medium red onion (finely diced; about 1 cup)
- 1 rib celery (finely diced; about 1/3 cup)
- 1/2 green bell pepper (finely diced; about 1/3 cup)
- 1 cup mayo (like Duke’s)
- 1 tablespoon yellow mustard
- 3 tablespoons white vinegar
- 1/2 teaspoon black pepper
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
Instructions
- Cook macaroni according to package directions using salted water.
- Drain and run cool water over the pasta until it is cooled.
- In another bowl stir together mayo, mustard, vinegar, pepper, sugar, salt, garlic, and onion powder.
- Add the onion, celery, and bell pepper. Mix well.
- In a large bowl, add the pasta and about half of the dressing and toss to coat.
- Cover and refrigerate the pasta and remaining dressing for at least 2 hours.
- When ready to serve, add remaining dressing and toss to coat.
- Add additional salt and pepper to taste.
Notes
For best flavor, chill overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 5mg