Description
A creamy macaroni salad bursting with fresh flavors and satisfying textures, perfect for any occasion.
Ingredients
Scale
- 250 g (2 cups) elbow macaroni
- 120 g (1 cup) celery, diced
- 120 g (1 cup) red bell pepper, diced
- 1 small red onion, finely chopped
- 200 g (¾ cup) mayonnaise
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare the vegetables: In a mixing bowl, combine diced celery, red bell pepper, and chopped onion.
- Make the dressing: In a separate bowl, mix together mayonnaise, Dijon mustard, and salt and pepper.
- Combine ingredients: In a large mixing bowl, add the cooled macaroni to the vegetables and pour the dressing over. Gently mix to coat.
- Chill the salad: Cover and refrigerate for at least 20 minutes to allow flavors to meld.
Notes
For a spicier version, add jalapeños to the dressing. This salad tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg