Ingredients and Weight:
- 1 pound elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup thinly sliced celery
- 1/4 cup thinly sliced red onion
- 1/4 cup dill pickles, diced
- 2 tablespoons minced fresh parsley
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cook the macaroni according to the package directions. Drain and rinse under cold water.
- In a large bowl, combine the cooked macaroni, mayonnaise, celery, onion, pickles, parsley, and Dijon mustard.
- Season with salt and pepper to taste.
- Mix well and chill for at least 30 minutes before serving.
Nutritional Information:
(Per 1-cup serving)
- Calories: 220
- Fat: 10 grams
- Cholesterol: 10 milligrams
- Sodium: 150 milligrams
- Carbohydrates: 25 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy and flavorful
- Refreshing and light
- Perfect for a summer cookout or picnic
- Easily customizable with your favorite ingredients
User Comments:
- "This macaroni salad is a summer staple at my house. It's so easy to make and everyone loves it!"
- "I added some chopped bacon to my salad for a smoky flavor."
- "This is the perfect side dish for a grilled chicken or steak."
- "I chilled my salad overnight for even better flavor."
- "I used Greek yogurt instead of mayonnaise for a healthier option."
Special Precautions and Tips:
- If you don't have dill pickles, you can use sweet pickles or relish.
- Chopped hard-boiled eggs or shredded cheese are great additions to this salad.
- Make sure to season the salad to taste.
- The salad can be refrigerated for up to 3 days.
