Description
A creamy and delicious macaroni salad perfect for gatherings and picnics.
Ingredients
Scale
- 1 lb elbow macaroni, cooked and cooled
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tbsp sugar
- 3 hard-boiled eggs, chopped
- 1 cup celery, finely diced
- 1/2 cup red onion, minced
- 1 small jar (4 oz) pimentos, drained
- Salt and pepper to taste
Instructions
- Cook macaroni in salted water until tender. Drain, rinse with cold water, and cool completely.
- In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper.
- Add the cooled macaroni to the dressing and toss to coat.
- Fold in the chopped eggs, celery, onion, and pimentos.
- Cover and refrigerate for at least 4 hours before serving.
- Stir in a splash of milk if the salad needs refreshing before serving.
Notes
- For best flavor, allow the salad to chill for several hours or overnight.
- Feel free to add more vegetables or adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg