Description
A creamy, tangy pasta salad loaded with hard-cooked eggs and crisp vegetables, perfect for picnics, potlucks, and family gatherings.
Ingredients
Scale
- 2 cups uncooked elbow macaroni
- 3 hard-cooked eggs, chopped
- 1 small onion, finely chopped
- 3 celery ribs, finely chopped
- 1 small green bell pepper, seeded and finely chopped
- 2 tablespoons dill pickle relish
- 2 cups mayonnaise
- 3 tablespoons yellow mustard
- 3/4 cup white sugar
- 2 1/4 teaspoons apple cider vinegar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- Paprika, for garnish
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool completely.
- In a large bowl, combine the cooked macaroni, chopped hard-cooked eggs, chopped onion, celery, green bell pepper, and dill pickle relish.
- In a separate bowl, whisk together the mayonnaise, yellow mustard, white sugar, apple cider vinegar, salt, and black pepper until smooth.
- Pour the dressing over the macaroni mixture and toss gently until well combined.
- Cover the salad and refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle with paprika for garnish.
Notes
- This salad can be made ahead of time, allowing the flavors to blend.
- For a healthier option, consider substituting mayonnaise with Greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3 g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50 mg