Description
A creamy, nostalgic pasta salad featuring elbow macaroni, hard-boiled eggs, and a delightful blend of vegetables, perfect for picnics and gatherings.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tbsp mustard
- 1/4 cup celery, diced
- 1/4 cup bell pepper, diced
- Salt and pepper to taste
- Optional: Paprika for garnish
Instructions
- Cook the macaroni: Begin by boiling water in a large pot. Add 8 oz of elbow macaroni and cook according to package instructions until al dente. Drain the pasta in a colander and let it cool completely.
- Combine ingredients: In a spacious mixing bowl, combine the cooled macaroni, 4 chopped hard-boiled eggs, 1/2 cup of mayonnaise, and 1 tablespoon of mustard. Next, add in the 1/4 cup of diced celery and 1/4 cup of diced bell pepper.
- Mix well: Stir the mixture gently but thoroughly—this ensures that the flavors meld and every piece of macaroni is coated in that luscious dressing. Season with salt and pepper to taste.
- Chill: Cover the bowl and pop it in the refrigerator. Let it chill for a minimum of 30 minutes; this resting period allows the flavors to deepen and intertwine beautifully.
- Garnish and serve: Before serving, sprinkle with paprika if desired for that extra pop of flavor and updated look. Revel in the beauty of your creation!
Notes
Can be prepared a day in advance for enhanced flavor. Customize with additional ingredients as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
Keywords: pasta salad, deviled eggs, summer recipes