A delightful twist on the classic macaroni salad, featuring a creamy dressing and a medley of fresh vegetables.
Cook the macaroni in a large pot of boiling water until tender, then drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and cools it down for the salad.
In a mixing bowl, whisk together the mayonnaise, sugar, mustard, vinegar, celery seed, and salt until smooth.
Adjust the sweetness and tanginess of the dressing to your liking by tweaking the sugar and vinegar.
Chop the hard-boiled eggs, onion, celery, and bell pepper into small pieces.
Uniformly sized pieces ensure even distribution of flavors in the salad.
Combine the cooked macaroni, chopped vegetables, and eggs in a large serving bowl.
Mix gently to avoid breaking the macaroni.
Pour the dressing over the salad and toss until everything is evenly coated.
Let the salad sit for a while to allow the flavors to meld together.
Sprinkle paprika over the top for garnish and refrigerate for at least one hour before serving.
Chilling the salad enhances the flavor and texture.
Serve the salad chilled as a side dish or a light meal.
Pair with grilled meats or enjoy on its own for a refreshing treat.
Continue in our app for the best experience
