Description
A delightful and creamy macaroni salad with a perfect balance of crunch and creaminess, ideal for any gathering.
Ingredients
Scale
- 2 cups elbow macaroni pasta
- 1 cup celery, chopped
- 1 cup bell peppers, chopped
- 1 cup mayonnaise
- 2 tablespoons vinegar
- Salt and pepper to taste
Instructions
- Cook the macaroni pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain the pasta in a colander and let it cool completely.
- Combine the vegetables: In a large mixing bowl, gently combine the cooled macaroni with the chopped celery and bell peppers.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, vinegar, salt, and pepper until smooth.
- Dress the salad: Pour the dressing over the pasta and vegetable mixture, stirring gently until everything is well-coated.
- Add optional ingredients: Fold in any optional ingredients you are using.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes before serving.
Notes
Chilling the salad allows the flavors to meld beautifully. It’s best to prepare the salad a day in advance for optimal taste.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg