Description
A delicious and creamy elbow macaroni salad, perfect for potlucks and gatherings.
Ingredients
Scale
- 2 cups Elbow macaroni (uncooked)
- 4 large Hard-boiled eggs, peeled and chopped
- ½ cup Mayonnaise (Can substitute with Greek yogurt for a lighter version)
- 2 tablespoons Mustard (yellow or Dijon)
- ½ teaspoon Salt (Adjust to taste)
- ¼ teaspoon Black pepper (Adjust to taste)
- 1 cup Celery, diced
- ¼ cup Red onion, finely chopped
- ½ cup Bell pepper, diced (any color)
- 1 teaspoon Paprika (Optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to cool it down. Set aside.
- While the pasta is cooking, place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat and let sit covered for about 12 minutes. Transfer to an ice bath to cool, then peel and chop.
- In a large bowl, combine mayonnaise, mustard, salt, and black pepper. Whisk until smooth and creamy.
- Add the cooled macaroni, chopped eggs, celery, red onion, and bell pepper to the bowl with the dressing. Gently mix until everything is well coated.
- Taste and adjust seasoning if necessary, mixing well.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, sprinkle with paprika for color if desired.
Notes
- This salad can be made a day in advance for enhanced flavor.
- Feel free to add other veggies like peas or corn for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg