Macaroni Salad
This creamy macaroni salad is packed full of flavor with simple ingredients. It's such a great dish for potlucks, barbecues, or practically any occasion.
Prep Time20 minutes mins
Cook Time10 minutes mins
Cooling Time2 hours hrs
Total Time2 hours hrs 30 minutes mins
Servings: 16
Calories: 261kcal
- 16 oz uncooked elbow macaroni noodles
- 1 cup diced red pepper
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup julienned carrots
- 1 1/2 cups mayonnaise
- 2 TBS sugar
- 1 TBS apple cider vinegar
- 2 tsp salt
- 1 tsp pepper
Cook the elbow macaroni according to package directions. Drain and rinse the noodles and set aside.
Prepare all the vegetables while the noodles are cooking.
In a small bowl mix together the mayo, sugar, vinegar, salt, and pepper. Adjust the amounts according to your taste.
Place the noodles, and vegetables in a bowl. Pour the dressing over the bowl (start with about 2/3 of it) and mix it all together. Add more dressing if you want it extra coated, or if you are storing if for longer than a couple hours in the fridge.
Cover completely and place in the fridge for at least 2-4 hours before serving.
Calories: 261kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 435mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 886IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg