Ingredients
Scale
- 2 cups (½ pound) uncooked elbow macaroni (or any short pasta)
- 1 cup diced celery
- ½ cup shredded carrots
- ½ cup diced red pepper
- ¼ cup diced red onion (or green onion)
Dressing:
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar (or white vinegar)
- 2 tablespoons sugar
- 2 tablespoons sweet relish
- 1 teaspoon yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook macaroni according to package directions (don’t overcook!). Rinse with cold water to stop cooking.
- While pasta cooks, whisk together dressing ingredients in a bowl.
- In a large bowl, combine cooled macaroni, dressing, celery, carrots, pepper, and onion. Toss to coat.
- Season with extra salt and pepper if desired.
- Chill in the fridge for at least 1-2 hours before serving.
Notes
- Feel free to swap elbow macaroni for other short pasta shapes.
- Dice veggies similar to the macaroni size.
- Mix the dressing directly in the salad bowl for fewer dishes!
- Add-ins (like pickles, olives, ham, peas, or cheese) are optional – get creative!
- Leftovers store covered in the fridge for up to 4 days.
- Prep Time: 20
- Cook Time: 15
- Category: Pasta, Salad, Side Dish
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 432
- Sugar: 9g
- Sodium: 408mg
- Fat: 29g
- Saturated Fat: 4g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 16mg