Southern Macaroni Salad
This creamy Southern Macaroni Salad is the perfect side dish for any meal! Tender pasta and crunchy veggies all in a creamy, tangy dressing!
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Servings: 6 servings
Ingredients
Pasta Salad
- 2 1/2 cups uncooked pasta noodles
- 2 hard boiled eggs peeled, diced
- 2 stalks celery diced
- 3/4 cup diced bell pepper
- 1/2 cup frozen peas
- 1/2 cup diced sweet onion
- Chopped fresh parsley or sliced green onions for garnish
Dressing
- 1 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon minced garlic or garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Cook pasta al dente according to package instructions. Drain, rinse under cool water. Set aside.
- Mix all the dressing ingredients in a small bowl or shake in a mason jar.
- Combine the pasta and chopped veggies in a large mixing bowl.
- Top with dressing. Chill for 15- 30 minutes for best results.
- Garnish with fresh parsley and serve chilled with your favorite dishes. Enjoy!
Notes
- Elbow macaroni is traditional but use your favorite small shape.
- Be sure to salt the water properly when cooking the pasta.
- Can't find red pepper? Substitute a green bell pepper.
- Add a splash of apple cider vinegar if you don't like pickles.
- Buy already hard boiled eggs for easier prep.
- Refrigerate for 15-30 minutes before serving for maximum flavor.
- Don't overcook the pasta and chill it immediately to avoid it being mushy.
Nutrition
Serving: 1 | Calories: 397kcal | Carbohydrates: 22g | Protein: 8g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 24g | Cholesterol: 109mg | Sodium: 338mg | Fiber: 2g | Sugar: 3g