Description
This Small Macaroni Salad is a delightful side dish perfect for a picnic or as a light meal. Creamy and packed with flavor, it’s a quick and easy recipe that’s sure to please.
Ingredients
Scale
Macaroni Salad:
- 1 cup elbow macaroni, uncooked
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red bell pepper
- 1 tablespoon finely chopped red onion
- 1 hard-boiled egg, chopped
Instructions
- Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
- Combine Ingredients: Add the cooled macaroni, celery, bell pepper, red onion, and chopped egg to the bowl. Stir gently until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Notes
- You can substitute sweet pickle relish for the sugar if you prefer a slightly tangier flavor.
- For a creamier texture, add an extra tablespoon of mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
