Macaroni Salad
Servings 10
Calories 355kcal
Ingredients
- 16 oz Macaroni Uncooked
- ½ cup Sweet pickles Chopped
- ¾ cup Green and red peppers combined chopped (Use either green or red or some of both)
- ½ Red onion chopped
- 3 Eggs Hard boiled (cooled)
- 3 Stalks of celery Chopped
Dressing
- 1 cup Mayonnaise
- 1 tablespoon Pickle juice or white vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons grandulated sugar
- ½ teaspoon celery salt
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the noodles according to the package directions.
- Drain and rinse the cooked noodles under cool water to prevent the noodles from sticking together.
- Note: I hard-boil and peel the eggs ahead of time.
- While the pasta is cooking perpare the dressing.
- Whisk all the dressing ingredients together until smooth and all the sugar is melted. Place the dressing in the refrigerator while preparing the vegetables and eggs.
- Place cooled, drained pasta in a large mixing bowl.
- Next, add the chopped veggies and pickles to the pasta.
- Use a wire cooling rack to push the cooled hard-boiled eggs through.
- Add dressing to the pasta mixture and toss.
- Cover macaroni salad and refrigerate for one hour. Before serving and salt and pepper taste and toss.
Nutrition
Calories: 355kcal | Carbohydrates: 38g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 59mg | Sodium: 344mg | Potassium: 163mg | Fiber: 2g | Sugar: 4g | Vitamin A: 191IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg