Ingredients
Salad
- 8 ounces uncooked macaroni
- 3 hard boiled eggs, peeled and diced
- 2 celery stalks, diced
- 1/2 red bell pepper, diced
- 1/2 medium red onion, diced
Dressing
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons lemon juice
- 1 teaspoon fresh parsley, chopped (plus extra for garnish)
Instructions
- Cook Macaroni: In a large pot, bring salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain the macaroni and rinse under cold water to cool it down completely. Set aside to reach room temperature.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, black pepper, garlic powder, and paprika until well combined and smooth.
- Combine Salad Ingredients: Add the cooled macaroni to the dressing bowl. Then add the diced red onion, celery, red bell pepper, and chopped hard boiled eggs. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Serve or Chill: Transfer the macaroni salad to a serving dish. Sprinkle the top with chopped fresh parsley for garnish. Serve immediately or cover and refrigerate until ready to serve, allowing flavors to meld for best taste.
Notes
- For best texture, ensure macaroni is cooked just until al dente to avoid mushiness.
- Make this salad a few hours ahead of time or the day before to enhance flavor, but add fresh parsley garnish just before serving.
- Feel free to substitute mayonnaise with a lighter Greek yogurt for a healthier twist.
- Additional vegetables such as finely chopped carrots or peas can be added for variety.
- Keep refrigerated and consume within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Southern American
