Description
A comforting and creamy pasta salad featuring elbow macaroni, hard-boiled eggs, and a tangy dressing, perfect for summer gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 cup celery, chopped
- 1 cup bell peppers, chopped
- 1 cup sweet pickle relish
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in a pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the dressing by whisking together mayonnaise, apple cider vinegar, and sugar in a large mixing bowl.
- Add the chopped hard-boiled eggs, celery, bell peppers, and sweet pickle relish to the dressing.
- Combine the cooled macaroni with the mixture, stirring gently.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least one hour before serving.
Notes
For best flavor, prepare the salad a day ahead and let it chill overnight. Adjust the seasoning to your preference before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg