Description
A deliciously creamy and crunchy macaroni salad that is perfect for picnics and potlucks, inspired by Guy Fieri.
Ingredients
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1 cup diced red onion
- 1 cup frozen peas, thawed
- 1/2 cup diced pickles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Mix well.
- Add the cooked macaroni, diced celery, red bell pepper, red onion, peas, and pickles to the bowl.
- Stir everything together until well combined.
- Season with salt and pepper to taste.
- Refrigerate for at least 1 hour before serving.
- Garnish with fresh parsley before serving.
Notes
Chill time matters. The flavors settle and get friendlier after an hour. For best taste, make this the day before.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American