Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
Instructions
- Cook macaroni according to package directions. Drain and rinse with cold water until cool.
- In a large bowl, whisk together mayonnaise, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth.
- Add the cooled macaroni, chopped celery, chopped red onion, and fresh parsley to the bowl.
- Stir until all ingredients are well combined and the macaroni is evenly coated with the dressing.
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
- For extra flavor, add a pinch of paprika or a dash of hot sauce to the dressing.
- You can adjust the sweetness by adding more or less sugar to your liking.
- This salad can be made a day ahead for best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg