Description
A delightful creamy macaroni salad featuring al dente pasta, fresh vegetables, and a luscious mayonnaise dressing perfect for warm days.
Ingredients
Scale
- 2 cups macaroni pasta
- 1 cup celery, chopped
- 1 cup bell peppers, chopped
- 1 cup mayonnaise
- 2 tablespoons vinegar
- Salt and pepper to taste
- Optional: shredded cheese, chopped pickles, fresh herbs, diced ham, boiled eggs, Greek yogurt, Dijon mustard, chopped olives
Instructions
- Cook the macaroni pasta according to the package instructions until al dente. Drain it in a colander, and let it cool completely.
- Combine the cooled macaroni with the finely chopped celery and bell peppers in a large mixing bowl. Stir gently to mix them well.
- Whisk together the mayonnaise, vinegar, salt, and pepper in a separate bowl until you achieve a smooth and creamy consistency.
- Pour the dressing over the pasta and vegetable mixture. Stir until everything gets beautifully coated.
- If adding any optional ingredients, fold them in gently at this stage.
- Cover the salad and refrigerate for at least 30 minutes before serving.
Notes
This salad tastes even better after chilling overnight. Avoid over-mixing after adding the dressing to retain textures.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: macaroni salad, creamy salad, summer side dish, potluck recipe, picnic recipe