Macaroni Salad
Ingredients
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup shredded carrot
- 1/4 cup chopped fresh parsley
Instructions
- Cook the Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
- Make the Dressing: In a large mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Whisk until smooth.
- Mix the Salad: Add the cooked and cooled macaroni, celery, red onion, red bell pepper, shredded carrot, and parsley to the bowl with the dressing. Toss until everything is well coated with the dressing.
- Chill: Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving to let the flavors meld together.
- Serve: Give the salad a good stir before serving. Enjoy!
Feel free to customize this recipe by adding other ingredients like diced pickles, hard-boiled eggs, or even a bit of cheese.
