Description
A creamy and refreshing macaroni salad that’s perfect for summer gatherings.
Ingredients
- 3 cups elbow macaroni
- 1 small red onion
- 2 stalks celery (optional)
- 1 large green bell pepper
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 2 large hard-boiled eggs
- 1 cup diced pickles
- 1 cup cooked shrimp (or chicken)
Instructions
- Begin by cooking the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to halt the cooking process.
- While the pasta cools, chop the red onion, celery, and green bell pepper into small, even pieces.
- In a separate bowl, combine the mayonnaise, mustard, vinegar, sugar, salt, black pepper, granulated garlic, and onion powder. Whisk until smooth and well blended.
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, and diced hard-boiled eggs.
- Pour the dressing over the pasta mixture and stir gently to coat all the ingredients evenly.
- Fold in the diced pickles and shrimp (or chicken) until just combined.
- Cover and refrigerate for at least 60 minutes before serving to let the flavors meld.
Notes
Letting the salad chill enhances the flavors. Adjust ingredients to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American