Description
This classic pasta salad is creamy, flavorful, and perfect for any gathering.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 4 large eggs (hard-boiled and chopped)
- 1/2 cup mayonnaise (Use Halal-approved)
- 2 tablespoons Dijon mustard (Use Halal-approved)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional for sweetness)
- 1/4 teaspoon turmeric (Adds color and flavor)
- Salt and black pepper to taste
- 1/2 cup celery (diced)
- 1/2 cup onion (finely chopped)
- 1/4 cup chopped pickles or relish (for added zing)
Instructions
- In a large pot, bring water to a boil. Add the elbow macaroni and cook according to package directions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
- In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, turmeric, salt, and pepper. Whisk until smooth and creamy.
- In a large mixing bowl, combine the cooked macaroni, chopped eggs, diced celery, chopped onion, and pickles. Pour the dressing over the pasta mixture, and gently fold everything together until well coated.
- Taste the salad and adjust the seasoning if necessary. You may want a bit more salt or pepper, depending on your preference.
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy!
Notes
- For a spicier kick, consider adding diced jalapeños.
- Store leftovers in the refrigerator and consume within 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stirring
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg