Macaroni Salad

🛒 Ingredients

• Elbow Macaroni (cooked) 75 g · 124 kcal
• Mayonnaise 42 g · 283 kcal
• Celery (diced) 17 g · 2 kcal
• Red Onion (diced) 8 g · 3 kcal
• Red Bell Pepper (diced) 8 g · 3 kcal
• Hard-boiled Egg (chopped) 17 g · 26 kcal
• White Vinegar 3 g · 1 kcal
• Dijon Mustard 3 g · 2 kcal
• Black Pepper 1 g · 1 kcal

👨‍🍳 Instructions

1. Cook elbow macaroni according to package directions until al dente; drain and rinse with cold water to stop cooking and cool, then set aside.
2. In a large bowl, whisk together mayonnaise, white vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
3. Add the cooled macaroni, diced celery, red onion, red bell pepper, and chopped hard-boiled eggs to the bowl with the dressing.
4. Gently fold all ingredients together until everything is well combined and coated with the dressing.
5. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld.