Macaroni Salad
Macaroni Salad is a family favorite with an irresistible combination of crunchy, salty, and tangy flavors. We love it for picnics and potlucks!
Servings 12
Ingredients
- 16 oz elbow macaroni
- 4 stalks celery finely diced
- 1 green bell pepper finely diced
- 1 red bell pepper finely diced
- ½ cup red onion finely diced
- 2 hard boiled eggs chopped
Dressing
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- ½ teaspoon pickle juice more to taste
- 2 teaspoons granulated sugar
- Salt and pepper to taste
Instructions
- Cook and drain the pasta according to the instructions on the box, rinse in cold water.
- While the pasta is cooking, chop the vegetables and eggs.
- Add the pasta, cut vegetables and eggs to a large bowl, stir to combine.
- In a medium bowl, mix the mayo, mustard, red wine vinegar, pickle juice, sugar, salt and pepper for the dressing.
- Pour the dressing over the salad and toss to combine.
- Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 1 hour before serving.
- Store the leftovers in the refrigerator in an airtight container.