creamette macaroni salad recipe
250kcal
Ingredients
- 2 cups Creamette elbow macaroni or preferred Creamette pasta
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard optional
- 1 teaspoon sugar
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- 1 cup diced celery
- ½ cup diced red bell pepper
- ½ cup diced onion
- 2 boiled eggs chopped
- 1 tablespoon fresh parsley for garnish
Equipment
- Large pot (for boiling pasta)
- Colander for draining pasta
- Large mixing bowl
- Whisk
- Spoon for stirring
- Knife and cutting board for chopping vegetables and eggs
- Measuring spoons and cups
Method
- Cook the Pasta: In a large pot, bring water to a boil. Cook the Creamette elbow macaroni according to the package instructions. Drain and rinse under cold water to cool it down. Set it aside.
- Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Whisk everything together until smooth.
- Add Vegetables: Stir in the diced celery, red bell pepper, and onion into the dressing. Mix well.
- Combine the Pasta and Dressing: Add the cooled macaroni to the bowl and gently stir to coat the pasta with the dressing.
- Add Boiled Eggs: Fold in the chopped boiled eggs for added texture and richness.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. Garnish with fresh parsley just before serving.
Notes
- Make Ahead: This salad tastes even better after chilling in the fridge for several hours or overnight.
- Customizations: Feel free to add extra ingredients like pickles, green onions, or bacon bits. You can also spice it up with a bit of jalapeños or sriracha for a kick.
- Healthier Options: Substitute the mayonnaise with Greek yogurt or a light mayo for a lighter version of the salad.
