A classic creamy macaroni salad loaded with tender pasta, peas, hard-boiled eggs, crisp vegetables, and sharp cheddar cheese in a tangy mayonnaise dressing - perfect for picnics and potlucks.

american

Nutrition

Provides moderate protein from eggs and cheese while being high in carbohydrates and fats from pasta and mayonnaise.

Calories	360 kcal
Energy	1506 kJ
Protein	11 g
Total Fat	23 g
Saturated Fat	6 g
Trans Fat	0 g
Polyunsaturated Fat	12 g
Monounsaturated Fat	5 g
Cholesterol	65 mg
Carbohydrate	37 g
Sugars	3 g
Dietary Fibre	2 g
Sodium	300 mg

*per serving

VegetarianPescatarianHalalKosherNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeSugar FreeLow Sugar

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

vegetarianmeal prepsaladpicnicparty foodsidefamily friendlyno-cook

Best Ever Classic Macaroni Salad

Damn Delicious Food Recipes (Chungah)

8

Name: Best Ever Classic Macaroni Salad — Tasty Bites
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 cup Elbow Macaroni; 0.75 cup Peas (frozen); 2 large Eggs; 0.67 cup Mayonnaise; 3 tablespoon Parsley Leaves (chopped fresh); 2 tablespoon Apple Cider Vinegar; 1 tablespoon Dijon Mustard; 0.5 Red Bell Pepper (diced); 0.33 cup Red Onion (diced); 2 rib Celery (diced); 0.75 cup Cheddar Cheese (extra-sharp, diced); Salt And Black Pepper (kosher salt and freshly ground black pepper, to taste)

servings

0

per serve

0

minutes

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Ingredients

2 cup Elbow Macaroni

0.75 cup Peas frozen

2 large Eggs

0.67 cup Mayonnaise

3 tablespoon Parsley Leaves chopped fresh

2 tablespoon Apple Cider Vinegar

1 tablespoon Dijon Mustard

0.5 Red Bell Pepper diced

0.33 cup Red Onion diced

2 rib Celery diced

0.75 cup Cheddar Cheese extra-sharp, diced

Salt And Black Pepper kosher salt and freshly ground black pepper, to taste

Equipment

Large pot

Large saucepan

Large bowl

Whisk

Colander

Knife

Cutting board

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions. Stir in peas during the last 1 minute of cooking time; drain well and rinse with cold water.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.

In a large bowl, whisk together mayonnaise, parsley, vinegar and Dijon. Stir in pasta, peas, eggs, bell pepper, onion, celery and cheese; season with salt and pepper, to taste.

Cover; place into the refrigerator for 2 hours or up to 2 days.

Serve cold.