Nana's Macaroni Salad
Servings: 8 1/2 cup servings
Calories: 313cal
Ingredients
- 8 ounces elbow macaroni about 2 cups
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup diced celery
- 1 ½ cups diced green or red bell pepper
- ¼ cup diced onion
Instructions
- Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
- Combine Mayonnaise, vinegar, Dijon Mustard, sugar, salt and pepper in large bowl.
- Stir together celery, bell peppers, onion, and dressing ingredients.
- Stir in the cooked and cooled macaroni.
- Cover with plastic wrap and allow to sit in the refrigerator for at least one hour, preferably 4 hours.
Video
Notes
- Dressings tend to taste better with time. Allowing your macaroni salad to sit in the refrigerator for several hours gives the dressing a chance to soak into the pasta. The flavor melds nicely and you will enjoy this salad so much more!
- I like to use a Chop Wizard with the small chop blade to quickly chop my veggies. I don't like giant chunks in my salad. My belief is that the vegetables should complement and enhance the macaroni, not overpower it.
- We use elbow macaroni in our salad, but you can use whatever you like. Ditalini is a variety of pasta shaped like little short tubes and works great in macaroni salad!
Nutrition
Serving: 1(1/2 cup) | Calories: 313cal | Carbohydrates: 25g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 451mg | Potassium: 168mg | Fiber: 2g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 36mg | Calcium: 15mg | Iron: 1mg