Description
A creamy, tangy macaroni salad with tender elbow pasta, crisp vegetables, and rich hard-boiled eggs. This no-fail recipe balances crunch and smoothness, perfect for family meals or gatherings.
Ingredients
Elbow macaroni (1 pound / 4 cups dry)
Mayonnaise (1 ½ cups)
Celery (½ cup, finely chopped)
Onion (½ cup, finely chopped)
Bell pepper (1, finely chopped, red or yellow)
Hard-boiled eggs (4, chopped)
Salt to taste
Black pepper to taste
Lemon juice (1 tablespoon, optional)
Instructions
Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente; drain and rinse with cold water to stop cooking.
In a large bowl, combine cooled pasta, celery, onion, bell pepper, and chopped hard-boiled eggs.
In a separate bowl, whisk mayonnaise, salt, pepper, and lemon juice (if using). Pour dressing over salad and mix until evenly coated.
Chill for at least 1 hour to let flavors meld before serving.
Notes
Storage: Keep refrigerated for up to 3 days.
Substitution: Use non-dairy mayo for a vegan version.
Chopping tip: Finely dice veggies for even distribution.
Add-ins: Optional relish, mustard, or herbs like dill for extra flavor.
- Prep Time: 20
- Cook Time: 10
- Category: Salads
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg