Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced red bell pepper
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and paprika until smooth.
- Add the cooled macaroni to the bowl and mix until well coated with the dressing.
- Fold in the diced red bell pepper, celery, red onion, sweet pickle relish, and chopped parsley until evenly distributed.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- You can add diced hard-boiled eggs for extra protein.
- Feel free to substitute vegetables based on your preference, such as green peas or diced carrots.
- This salad can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg