Macaroni Salad Recipe
This macaroni salad recipe makes one of the most healthy and refreshing side dishes. It comes together with a selection of simple ingredients, but tastes delicious and is satisfying enough to be a staple at every party or celebration.
Servings: 4 servings
- 3.2 oz elbow noodles
- 2 oz red onion minced
- 3 oz celery diced
- 1/4 cup frozen peas thawed
- 2.7 oz red bell pepper minced
- 0.5 oz cheddar cheese shredded
- 1 tbsp fresh dill minced
- 1/4 cup Japanese mayonnaise
- 2 tbsp lemon juice
- 1/2 tbsp sugar
- 1 oz cornichons minced
- 1/2 tsp traditional Dijon mustard
- 1/8 tsp pepper
Bring a large pot of water to a boil, cook elbow noodles according to package instructions (ours was cooked for 8 minutes). Drain the boiling water, add cold water to the pot to stop the noodles from cooking, then drain again.
Transfer the cooked noodles to a large mixing bowl and toss together with onion, celery, peas, bell pepper, dill, and cheddar cheese.
In a small bowl, mix the mayonnaise, lemon juice, pickle, mustard, sugar, and pepper.
Pour dressing over the macaroni salad and toss until everything is evenly coated. You can serve immediately, but for best flavor, cover your salad bowl and chill it in the fridge before serving (for at least 15 minutes but up to 2 hours).
Serving: 1serving | Calories: 225kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 217mg | Potassium: 240mg | Fiber: 4g | Sugar: 5g | Vitamin A: 764IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 1mg