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Macaroni Salad

A creamy and tangy macaroni salad filled with fresh vegetables, perfect for summer picnics and family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups elbow macaroni Classic choice, can be substituted with whole wheat or gluten-free pasta.
Dressing
  • 1 cup mayonnaise Homemade is fantastic, but store-bought works too.
  • 2 tablespoons Dijon mustard For a sweeter touch, consider honey mustard.
  • 1 tablespoon apple cider vinegar Can also be substituted with lemon juice.
Vegetables
  • 1 cup diced celery Adds crunch; green onions can be a lovely alternative.
  • 1/2 cup diced red bell pepper Try cucumbers for a different crunch.
  • 1/2 cup frozen peas Add directly from the freezer for convenience!

Method
 

Preparation
  1. In a large pot, bring salted water to a boil and add the elbow macaroni. Cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
  2. In a separate mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth and creamy.
  3. Add the diced celery, red bell pepper, and frozen peas to the dressing. Stir gently to combine.
  4. Once the pasta is cool, transfer it to the bowl with the dressing mixture. Gently fold everything together until the pasta is well-coated.
  5. Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  6. Give the salad a final stir before serving.

Notes

For variations, consider adding diced cooked chicken, fresh herbs, or a dash of cayenne pepper. Store leftovers in an airtight container in the fridge for up to 3 days.