Directions:
1. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, sugar, salt, and black pepper until smooth.
3. Add the cooled pasta, celery, carrots, cucumber, eggs, and parsley. Mix gently until everything is well coated.
4. Cover and refrigerate for at least 1 hour to let the flavors blend.
5. Serve chilled, garnished with extra herbs and a sprinkle of black pepper.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes + chilling
Kcal: 280 kcal | Servings: 6 servings
Tips & Serving Suggestions:
– Add diced bell peppers or peas for more color and crunch.
– Swap half the mayonnaise with Greek yogurt for a lighter option.
– Great alongside grilled meats, sandwiches, or fried chicken.
– Make ahead of time — it tastes even better the next day!
Conclusion:
This creamy macaroni salad is a timeless side dish that’s simple, versatile, and always a hit at gatherings. With its creamy dressing and fresh veggies, it’s a dish you’ll come back to again and again.
