Ingredients
Equipment
Method
- Cook the elbow macaroni to al dente according to the package directions. Drain and rinse, then transfer to a large bowl and let cool.
- While the macaroni cooks and cools, chop the red onion, bell peppers, parsley, and dice the carrot. Set aside.
- Add the chopped red onion, bell peppers, parsley, carrot, mayonnaise, mustard, salt, and pepper to the cooled macaroni. Mix well until all ingredients are evenly combined.
- Refrigerate the macaroni salad until thoroughly chilled. Serve cold or at room temperature.
Notes
Customize the salad by adding your favorite ingredients such as diced celery, chopped pickles, or hard-boiled eggs.
For a lighter version, you can use Greek yogurt instead of mayonnaise.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
For a lighter version, you can use Greek yogurt instead of mayonnaise.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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