A creamy chilled pasta salad made with tender elbow macaroni, crisp vegetables, and a tangy mayonnaise dressing. This classic side dish works well for picnics, barbecues, and family meals.
Ingredients
2 cups elbow macaroni
1 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon mustard
1 teaspoon sugar
½ cup diced celery
¼ cup finely diced red onion
½ cup grated carrot
2 hard-boiled eggs chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped parsley
Instructions
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Cook macaroni in salted boiling water until tender.
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Drain and rinse briefly under cool water.
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Allow pasta to cool completely.
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In a large bowl whisk mayonnaise, vinegar, mustard, sugar, salt, and pepper.
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Add cooled macaroni and stir until coated.
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Mix in celery, onion, carrot, and chopped eggs.
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Stir gently until ingredients are evenly combined.
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Cover and refrigerate for at least one hour.
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Stir again before serving.