Description
Macaroni salad is the quintessential summer side dish, especially for 4th of July celebrations. This creamy and colorful delight combines tender elbow macaroni with crunchy vegetables and a zesty dressing, creating a mouthwatering dish that?s easy to prepare and sure to impress. Perfect for picnics or potlucks, this macaroni salad will be a hit at your Independence Day gathering, bringing family and friends together under the sun.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 stalks celery (diced)
- 1 red bell pepper (diced)
- 3 green onions (sliced)
- Salt and pepper to taste
- Optional: 2 hard-boiled eggs (chopped)
Instructions
- Cook elbow macaroni in salted boiling water according to package instructions until al dente. Drain and rinse under cold water until cool.
- In a large bowl, mix together mayonnaise and Dijon mustard until smooth.
- Stir in diced celery, red bell pepper, and sliced green onions.
- Fold in the cooled macaroni until well combined with the dressing.
- Season with salt and pepper to taste. Cover and refrigerate for at least one hour before serving.
- Serve chilled, garnished with additional green onions or paprika if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg