Sweet & Creamy Macaroni Salad
A rich and tangy twist on classic macaroni salad, featuring tender elbow macaroni, crunchy vegetables, and a sweet cream-Mustard dressing. The perfect side dish for picnics, potlucks, or weeknight meals.
Servings: 6 servings
Calories: 420kcal
Ingredients
- 2 cups elbow macaroni
- 3 hard-boiled eggs, chopped
- 1/2 cup celery, diced
- 1/2 cup carrots, shredded
- 1/4 cup red bell pepper, diced
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook for 8-10 minutes until al dente. Drain and rinse under cold water to cool.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, mustard, sugar, and apple cider vinegar until smooth.
- Combine ingredients: Add cooled macaroni to the bowl with the dressing. Fold in chopped hard-boiled eggs, celery, carrots, and red bell pepper.
- Season: Sprinkle salt and black pepper over the salad and stir to combine.
- Chill: Cover and refrigerate for at least 1 hour before serving.
Notes
Cook pasta al dente to prevent sogginess.
Adjust sweetness by reducing sugar if preferred.
Stir in cooked, chopped grapes or raisins for extra sweetness.
Refrigerate leftover salad for up to 3 days.
Adjust sweetness by reducing sugar if preferred.
Stir in cooked, chopped grapes or raisins for extra sweetness.
Refrigerate leftover salad for up to 3 days.