Description
A creamy, tangy summer side dish with tender pasta, crisp veggies, and a sweet-and-tangy dressing. Perfect for picnics, potlucks, or alongside grilled dishes.
Ingredients
450 grams elbow macaroni (about 3 cups dry), cooked al dente and rinsed
½ cup red bell pepper, finely chopped
½ cup green bell pepper, finely chopped
½ cup celery, finely chopped
½ cup green onions, finely sliced
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon mustard powder (optional)
Instructions
Cook the elbow macaroni according to package instructions until al dente
Drain the pasta and rinse under cold water to cool
In a large bowl, combine the cooled pasta and chopped vegetables
In a separate bowl, whisk mayonnaise, apple cider vinegar, sugar, salt, and mustard powder
Pour the dressing over the pasta and vegetable mixture
Toss gently until evenly coated
Chill for at least 30 minutes before serving to allow flavors to meld
Notes
For extra flavor, add ½ cup finely grated carrots or ¼ cup pickles. Store leftovers in an airtight container in the refrigerator for up to 2 days. Adjustment: Use olive oil and lemon juice as a mayonnaise alternative for lighter version.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 375
- Sugar: 3g
- Sodium: 1000mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg