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Creamy, tangy macaroni salad – a quick-to-make, refreshing dish perfect for any lunch.
A classic American side dish perfect for picnics and barbecues. Creamy, tangy, and loaded with crunchy vegetables and tender macaroni, this salad is always a crowd-pleaser and comes together in no time.
Serving size: 1 serving
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Creamy, tangy macaroni salad – a quick-to-make, refreshing dish perfect for any lunch.
This american dish is perfect for lunch. With 555.89 calories and 11.65g of protein per serving, it's a kidney-friendly, low-sodium, low-phosphorus, low-potassium option for your meal plan.
Cook the Macaroni: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until al dente, typically 8-10 minutes. Drain immediately in a colander and rinse thoroughly with cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.
Prepare the Dressing: While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, 1 teaspoon of salt, and black pepper until the mixture is smooth and creamy.
Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, finely chopped celery, diced red onion, diced red bell pepper, and chopped hard-boiled eggs.
Mix and Chill: Pour the prepared dressing over the macaroni and vegetable mixture. Use a rubber spatula to gently fold everything together until all ingredients are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best flavor, chill for 4 hours or overnight.
Serve: Just before serving, give the salad a final stir. If it seems a bit dry after chilling (the pasta will absorb some dressing), you can stir in an extra tablespoon of mayonnaise to restore creaminess. Garnish with a sprinkle of paprika and serve chilled.
