Creamy Macaroni Salad

Instructions

1. 1.

   Prep the add-ins: Start by dicing two hard-boiled eggs, ½ of a red bell pepper, ½ of a red onion, and 2 ribs of celery.

2. 2.

   Cook the pasta: Next, boil 8 oz. elbow macaroni until tender. Drain the pasta in a colander and rinse briefly with cool water to cool down the pasta.

3. 3.

   Prepare the dressing: Combine 1 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp sweet relish, 1 Tbsp red wine vinegar, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.

4. 4.

   Assemble the salad: Add the cooked and cooled macaroni to a large bowl along with the chopped egg, bell pepper, celery, and red onion. Pour the prepared dressing over the salad.

5. 5.

   Serve: Stir everything until well combined, and serve the macaroni salad immediately or refrigerate until ready to eat. Give it a good stir again just before serving.

Related

POULTRY

GRILLING

DINNER

SWEETSAVORY

10 MINUTES

Huli Huli Chicken

Misc.

Notes

• Macaroni salad can be kept in the refrigerator for about 3-4 days.

• If taken to a potluck or BBQ, do not let the salad sit out at room temperature for more than two hours.