Ingredients
- For the Salad:
- 2 cups elbow macaroni (uncooked)
- 1 cup red bell pepper, diced
- ½ cup red onion, diced
- ½ cup celery, diced
- 2 large hard-boiled eggs
- 1 tablespoon chopped parsley (optional, for garnish)
- For the Dressing:
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 3 tablespoons sweet relish
- 3 teaspoons yellow mustard
- 1 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
Instructions
- Cook the Macaroni: Cook the elbow macaroni in salted water according to the package instructions until al dente (tender but firm). Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
- Make the Dressing: In a separate bowl, combine the mayonnaise, apple cider vinegar, sweet relish, yellow mustard, black pepper, and salt. Whisk until smooth and creamy.
- Assemble the Salad: In a large bowl, add the cooked macaroni. Add the diced red bell pepper, red onion, celery, and chopped hard-boiled eggs (and any other desired mix-ins). Pour the dressing over the salad and stir to combine.
- Garnish and Serve: Garnish with chopped parsley if desired. Serve immediately or cover and refrigerate until ready to serve.
Notes
- For extra flavor, you can add a teaspoon of sugar or a pinch of paprika to the dressing.
- Chill the salad for at least 1 hour to let the flavors meld together before serving.
- If you prefer a lighter version, you can substitute the mayonnaise with Greek yogurt or a combination of both.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
