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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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Course:
Salads
Cuisine:
American
Prep Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
6
servings
Author:
Jennifer Stewart
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:
397
kcal
|
Carbohydrates:
22
g
|
Protein:
8
g
|
Fat:
31
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
24
g
|
Cholesterol:
109
mg
|
Sodium:
338
mg
|
Fiber:
2
g
|
Sugar:
3
g