Macaroni Salad

This bright and flavorful macaroni salad has crisp vegetables and tangy sauce to round out any cookout.

All nutrition facts are AI generated and approximate.

Ingredients

• 2 cups macaroni
• 2 carrots (finely sliced)
• 2 stalks celery (finely sliced)
• 4 mini sweet peppers (finely sliced)
• ½ white onion (finely chopped)
• 2 boiled eggs
• 1 Tbs apple cider vinegar
• ¾ cup mayo
• 2 Tbs dill relish
• 2 tsp prepared mustard
• 2 tsp salt
• ½ tsp pepper

Directions

1. Add macaroni to a Dutch oven of boiling salted water. Cook until al dente (about 7 minutes).
2. Drain in a colander, rinse with cold water, and pour into a large bowl.
3. Mix in carrots, celery, peppers, and onion.
4. Chop boiled eggs, salt and pepper them, and add to the macaroni.
5. In a small bowl, mix the vinegar, mayo, dill relish, mustard, salt, and pepper.
6. Stir into the ingredients in the large bowl. Refrigerate for at least two hours, but best if overnight.