Macaroni Salad
Everyone loves the cool combo of pasta, veggies, and flavorful dressing of classic Macaroni Salad. It's a must-have at every BBQ this summer!
Servings 8
Calories 487kcal
Ingredients
- 16 ounces elbow macaroni uncooked
- 2 cups celery thinly sliced
- 2 cups red bell pepper cored and diced
- 1 cup cheddar cheese cut into small cubes
- 1 cup red onion peeled and finely diced
Dressing
- 1 cup mayonnaise
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (see note)
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente. Drain and run under cold water to stop the cooking.
- Prep the vegetables and cube the cheese while the pasta cooks. (see note)
- In a small mixing bowl, whisk together the mayo, vinegar, mustard, sugar, salt, dill, garlic powder, onion powder, black pepper, and pepper flakes until smooth.
- Transfer the cooked pasta to a large serving bowl. Pour the dressing over top, and stir until evenly coated. Add the veggies and cheese and stir until mixed. Serve immediately.
Notes
- To tone down the raw onion taste, soak the diced onion in cold water for 5 minutes. Then drain and pat dry a bit with a paper towel.
- If you're worried about spice level, start with 1/4 teaspoon of red pepper flakes. Mix the dressing and add more flakes as desired.
- For other great add-in options, try chopped hard-boiled eggs, cucumber, carrots, peas, corn, crumbed bacon, and olives.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 487 kcal | Carbohydrates: 49 g | Protein: 12 g | Fat: 27 g | Saturated Fat: 6 g | Polyunsaturated Fat: 13 g | Monounsaturated Fat: 6 g | Trans Fat: 0.1 g | Cholesterol: 26 mg | Sodium: 604 mg | Potassium: 332 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 1486 IU | Vitamin C: 50 mg | Calcium: 136 mg | Iron: 1 mg