Description
A deliciously creamy pasta salad with vibrant vegetables and a zesty dressing, perfect for picnics and family dinners.
Ingredients
Scale
- 200 g (2 cups) elbow macaroni
- 150 g (1 cup) cherry tomatoes, halved
- 1 medium cucumber, diced
- 100 g (1 cup) shredded carrots
- 1 bell pepper, diced
- 200 g (1 cup) mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring 1 liter (4 cups) of salted water to a boil in a large pot. Add the elbow macaroni and cook for 8-10 minutes until al dente. Drain in a colander and rinse under cold water.
- Prepare the veggies: While the pasta cooks, chop the cherry tomatoes, cucumber, bell pepper, and shred the carrots. Place them in a large mixing bowl.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper.
- Combine ingredients: Once the pasta is cool, add it to the bowl with the veggies. Pour the dressing over the top and gently fold everything together.
- Chill and serve: Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
Notes
For a lighter option, substitute mayonnaise with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 392
- Sugar: 4g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 22mg