Ultimate Macaroni Salad
Indulge in this ultimate macaroni salad, brimming with vibrant vegetables and creamy dressing, perfect for any gathering or barbecue.
Equipment
- Large bowl
- Cutting board and knife
- Pot for cooking macaroni
Ingredients
- 16 oz. Elbow Macaroni
- ½ Red Onion
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- ¼ cup Fresh Parsley
- 1 Carrot
- ¾ cup Mayonnaise can substitute with vegan mayonnaise
- 1 tbsp. Spicy Dijon Mustard
- Salt and Pepper to taste
Instructions
- 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.