Ingredients and Weight:
- Elbow macaroni, 1 pound (450 grams)
- Celery, 1 cup (100 grams) diced
- Red onion, 1 cup (100 grams) diced
- Bell pepper, 1 cup (100 grams) diced, any color
- Mayonnaise, 1 cup (250 grams)
- Apple cider vinegar, 1/4 cup (60 milliliters)
- Dijon mustard, 1 tablespoon (15 grams)
- Sugar, 1 teaspoon (5 grams)
- Sweet pickle relish, 1/2 cup (120 grams)
- Salt and black pepper to taste
Preparation Time:
15 minutes
Preparation Time:
1 hour (includes cooling time)
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook the macaroni according to the package directions. Drain and rinse with cold water.
- In a large bowl, combine the macaroni, celery, red onion, and bell pepper.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, and sweet pickle relish.
- Pour the dressing over the macaroni mixture and stir to combine.
- Season with salt and black pepper to taste.
- Refrigerate for at least 1 hour before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Protein: 5 grams
- Carbohydrates: 35 grams
Dish Characteristics:
- Creamy and flavorful
- Refreshing and crunchy
- Perfect for potlucks, picnics, and barbecues
User Comments:
- "This macaroni salad is the best I've ever had! It's so creamy and delicious."
- "I love the combination of celery, onion, and bell pepper. It adds so much flavor."
- "This salad is so easy to make. It's a great side dish for any occasion."
Special Precautions and Tips:
- For a tangier flavor, use more apple cider vinegar.
- If you don't have sweet pickle relish, you can use chopped dill pickles instead.
- Be sure to refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
- Serve with grilled chicken, roasted vegetables, or a fresh green salad.
