Creamy Macaroni Salad with Bell Peppers and Carrots
Classic creamy macaroni salad with mayonnaise, crunchy vegetables, and tangy pickle relish, perfect for picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
2 cups elbow macaroni
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup celery, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
2 hard-boiled eggs, chopped
2 tablespoons sweet pickle relish
Optional: 1/4 teaspoon paprika for garnish
Instructions
- Cook macaroni until al dente, drain, rinse under cold water, and toss with a small drizzle of olive oil if desired.
- Prepare vegetables and eggs. Dice celery, bell pepper, and red onion; chop hard-boiled eggs.
- Whisk mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
- Combine pasta with dressing and toss gently.
- Fold in vegetables, eggs, and relish. Mix gently.
- Refrigerate at least 1 hour.
- Stir gently before serving and garnish with paprika if desired.
Notes
Avoid overcooking pasta. Mix ingredients gently to maintain texture. Can make a day ahead for better flavor