Classic Macaroni Salad

This Classic Macaroni Salad combines tender macaroni with a medley of vegetables, eggs, and a tangy mayonnaise-based dressing to make the perfect side dish for your outdoor cookout or picnic.

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Prep Time: 10

Cook Time: 10

Chill Time: 30

Total Time: 50

Servings

Calories: 370kcal

Author: Laura Lynch

Ingredients

8 ounces (227 g) dry macaroni
2 cups (473 ml) water
1/2 cup (73 g) peas frozen or thawed
1 medium red bell pepper diced
1 cup (101 g) celery halved and sliced
3/4 cup (85 g) cheddar cheese cubed
2 large eggs
1 cup (224 g) mayonnaise
2 tablespoons (30 ml) apple cider vinegar
2 teaspoons (10 ml) Dijon mustard
1 teaspoon (6 g) salt
1/2 teaspoon (1 g) ground black pepper
1 green onion chopped

Instructions

Cook and drain the pasta according to the box instructions and run it under cold water for 2-3 minutes, until cooled. Set it aside to cool completely.
At the same time, cook the eggs in another pot. Put cold water in a pot with the eggs over high heat until boiling. Then cover the pot, turn off the heat, and let sit for 10-12 minutes. When done, cool the eggs in an ice bath.
Transfer the pasta to a large mixing bowl. Peel and chop the eggs.
Add the egg, peas, bell pepper, celery, and cheese to the bowl with the macaroni.
Mix the mayonnaise, vinegar, Dijon mustard, salt and pepper in a bowl until smooth and then add it to the bowl. Stir to combine.
Refrigerate the salad until well chilled, at least 30 minutes, before serving. Garnish with green onion.

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