Description
A bold and flavorful macaroni salad packed with fresh ingredients, perfect for summer barbecues or picnics.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 hard-boiled eggs, diced
- 1 cup shredded cheddar cheese
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 1 cup dill pickles, chopped
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- 1 tsp paprika
Instructions
- Cook the macaroni by boiling salted water and adding the macaroni until al dente. Drain and rinse with cold water.
- Prepare the hard-boiled eggs by covering them with cold water, bringing to a boil, covering, and letting them sit for 12 minutes. Cool, peel, and dice.
- Dice the celery, red onion, and pickles into small pieces.
- Mix the dressing by combining mayonnaise, Dijon mustard, salt, pepper, and paprika in a bowl until smooth.
- Combine the cooled macaroni, eggs, cheese, veggies, and pickles with the dressing, mixing gently until well coated.
- Cover and chill in the refrigerator for at least 1 hour before serving.
Notes
For a lighter option, swap mayonnaise for Greek yogurt. You can also add extra vegetables for added nutrients.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 210mg
Keywords: macaroni salad, summer recipe, side dish, barbecue, Guy Fieri