Description
A creamy, refreshing macaroni salad filled with tender pasta, crisp vegetables, and a perfectly balanced tangy dressing, ideal for any meal or gathering.
Ingredients
Scale
- 2 cups dry elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup diced carrots
- 1/2 cup peas
- 1/2 cup chopped celery
- 1/2 cup cheese cubes
Instructions
- Bring a large pot of salted water to a boil.
- In a bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper.
- Cook the elbow macaroni according to package instructions until tender, then drain and rinse under cold water.
- In a large bowl, combine the cooled macaroni, diced carrots, peas, chopped celery, and cheese cubes.
- Pour the dressing over the mixture and gently stir until evenly coated.
- Taste and adjust seasoning if needed, then cover and chill for at least 1 hour.
- Stir lightly before serving and enjoy cold.
Notes
- Chill longer for deeper flavor development
- Add a splash of vinegar before serving to refresh the taste
- Stir gently to keep the pasta intact
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Keywords: macaroni salad, creamy pasta salad, easy side dish, picnic salad, cold pasta recipe