Description
This creamy macaroni salad bursts with tangy Dijon, crisp bell peppers, and a hint of sweetness. It’s an easy, make-ahead side dish that brings bold, diner-style flavors to your table, perfect for potlucks and picnic spreads.
Ingredients
Scale
- pound elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup red bell pepper, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup green onions, chopped
- 1/4 cup sweet pickle relish
- 1 hard-boiled egg, chopped (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Step 1: Begin by cooking the elbow macaroni according to the package instructions. Drain and rinse under cold water to cool it down. Set aside.
- Step 2: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, and onion powder. Whisk together until smooth and well-combined.
- Step 3: Add the cooled macaroni to the bowl with the dressing mixture. Stir gently to coat the pasta evenly with the dressing.
- Step 4: Add the red bell pepper, celery, green onions, sweet pickle relish, and chopped hard-boiled egg (if using) to the bowl. Mix everything together until evenly distributed.
- Step 5: Taste and adjust the seasoning with extra salt and pepper if needed.
- Step 6: Cover the macaroni salad and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
- Step 7: Before serving, garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg