Description
A comforting and vibrant pasta salad featuring creamy dressing, fresh veggies, and hearty pasta, perfect for any gathering.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 cup celery, chopped
- 1 cup bell peppers, chopped
- 1 cup sweet pickle relish
- Salt and pepper to taste
Instructions
- Cook the pasta: Immerse 8 ounces of elbow macaroni in a large pot of boiling salted water. Cook until al dente, around 7-8 minutes. Drain and rinse under cold water.
- Prepare the dressing: In a mixing bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of sugar until smooth.
- Combine the ingredients: Gently fold in 4 chopped hard-boiled eggs, 1 cup of chopped celery, 1 cup of chopped bell peppers, and 1 cup of sweet pickle relish into the dressing.
- Add the pasta: Carefully stir in the cooled elbow macaroni until everything is thoroughly coated.
- Season and chill: Sprinkle salt and pepper to taste, cover, and refrigerate for at least one hour before serving.
Notes
For best results, prepare the salad a day in advance. This enhances the flavors. Don’t skip the chilling phase for optimal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg