Classic Macaroni Salad
A creamy, colorful macaroni salad filled with fresh vegetables and a tangy dressing, created by Lina Vexley.
Equipment
- Large Pot
- Mixing Bowls
- Colander
- Whisk
Ingredients
Salad
- 2 cups elbow macaroni uncooked
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper chopped
- 1/2 cup yellow bell pepper chopped
- 1/4 cup black olives sliced
- 1/4 cup grated Parmesan cheese
Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.
- In a large bowl, combine the cooked macaroni, cherry tomatoes, cucumber, red and yellow peppers, and black olives.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy.
- Pour the dressing over the macaroni mixture and toss until all ingredients are evenly coated.
- Sprinkle with grated Parmesan cheese and chopped parsley, then refrigerate for at least 30 minutes before serving.
Notes
Customize with diced ham, shredded carrots, or boiled eggs for extra flavor. Best served chilled on warm days.
Nutrition
Calories: 280kcalCarbohydrates: 32gProtein: 7gFat: 14gSaturated Fat: 3gCholesterol: 20mgSodium: 290mgPotassium: 210mgFiber: 2gSugar: 4gVitamin A: 520IUVitamin C: 25mgCalcium: 60mgIron: 1.3mg
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