Description
A hearty macaroni salad that evokes memories of cozy gatherings and autumn celebrations, perfect as a side dish or light lunch.
Ingredients
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 cup chopped celery
- 1 cup diced bell pepper
- 1 cup frozen peas (thawed)
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the macaroni and rinse it under cold water to stop the cooking process.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until smooth.
- Combine ingredients: Add the cooked macaroni, chopped celery, diced bell pepper, and thawed peas to the bowl with the dressing. Mix everything together until the macaroni is well coated.
- Season and chill: Season with salt and pepper to taste, and adjust the dressing if necessary. Cover the bowl and refrigerate for at least one hour to let the flavors meld together.
- Serve: Garnish with chopped green onions before serving. This macaroni salad pairs wonderfully with grilled chicken or even as a stand-alone dish.
Notes
Tip: Don’t overcook the pasta and allow the salad to chill before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American