Description
A vibrant and creamy pasta salad with a delightful blend of vegetables and flavors, perfect for summer gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- 3 hard-boiled eggs, chopped
- 1 small onion, finely diced
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon vinegar
- 1 cup celery, diced
- 1 cup carrot, grated
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni: Boil a large pot of salted water and add the macaroni. Follow the package instructions until tender but firm to the bite. Drain and let it cool completely.
- Combine the ingredients: In a spacious mixing bowl, combine the cooled macaroni, chopped hard-boiled eggs, finely diced onion, diced celery, and grated carrot.
- Mix the dressing: In another bowl, blend together mayonnaise, mustard, vinegar, salt, and pepper until creamy.
- Combine dressing with the salad: Pour the creamy dressing over your macaroni mixture and gently fold everything together.
- Refrigerate: Allow to chill for at least one hour before serving.
Notes
This salad tastes even better the next day as the flavors marry. Try customizing with different vegetables or add-ins!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg