This creamy pasta salad is loved for its versatility, simplicity, and delicious flavor. The combination of textures and tastes makes this dish not only satisfying but also visually appealing.
Ingredients
Scale:
2 cups elbow macaroni
1 cup celery, diced
1 cup bell pepper, diced (red or green)
1 cup carrots, shredded
1/2 cup red onion, finely chopped
3 hard-boiled eggs, chopped (optional)
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
Salt and pepper to taste
Instructions
Start by cooking the macaroni. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to cool quickly.
While the pasta is cooling, prepare your vegetables. Dice the celery, bell pepper, and red onion. Shred the carrots and chop the hard-boiled eggs if using.
In a large mixing bowl, combine the cooled macaroni, celery, bell pepper, carrots, red onion, and chopped hard-boiled eggs. Gently fold the ingredients together.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy.
Pour the dressing over the pasta salad and gently mix until everything is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least one hour before serving.
Before serving, give the salad a gentle stir and taste it. Adjust the seasoning if needed.
