Description
A creamy and crunchy macaroni salad, ideal for summer gatherings and BBQs.
Ingredients
Scale
- 3 cups elbow macaroni
- 1 small red onion, soaked in cool water for 5 minutes
- 2 stalks celery
- 1 large green bell pepper
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 2 large hard-boiled eggs, diced
- 1 cup diced pickles
- 1 cup cooked shrimp or chicken
Instructions
- Start by cooking the elbow macaroni according to the package instructions.
- Once cooked, drain and rinse under cold water to cool.
- In a large bowl, combine the cooled macaroni, red onion, celery, and green bell pepper.
- In a separate bowl, mix the mayo, yellow mustard, white vinegar, sugar, salt, black pepper, garlic, and onion powder. Stir until smooth.
- Pour the dressing over the macaroni and vegetables, mixing well to coat everything evenly.
- Gently fold in the diced hard-boiled eggs and pickles (or sweet relish). If using shrimp or chicken, add that in as well.
- Cover the bowl and refrigerate for at least 60 minutes to let flavors blend.
Notes
For added crunch, consider including some diced bell pepper or chopped fresh herbs like parsley. Adjust the creaminess by adding more or less mayo based on preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: macaroni salad, summer recipe, BBQ side dish, creamy salad, picnic recipes