Ingredients
16 oz. elbow macaroni
1/2 red onion, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
1/4 cup fresh parsley, finely chopped
1 carrot, grated
3/4 cup mayonnaise
1 tablespoon spicy Dijon mustard
Salt and pepper to taste
Preparation Method
Cook the Macaroni: Start by boiling the elbow macaroni in salted water according to the package instructions, cooking it until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. This step ensures the pasta doesn’t become mushy and allows the salad to be served chilled.
Prepare the Vegetables: While the macaroni is cooling, it’s time to prep the vegetables. Finely chop the red onion, dice the green and red bell peppers, and grate the carrot. Fresh parsley adds a bright, herbaceous note, so be sure to chop it finely as well. These fresh ingredients add a delightful crunch and vibrant color to the salad.
Make the Creamy Dressing: In a separate bowl, whisk together the mayonnaise, spicy Dijon mustard, salt, and pepper. The Dijon mustard adds a subtle kick of heat, balancing the richness of the mayonnaise, while the salt and pepper enhance the overall flavor. Feel free to adjust the mustard to your taste if you prefer more or less spice.
Combine Everything: Now that the macaroni has cooled and the veggies are prepped, it’s time to bring everything together. In a large mixing bowl, combine the macaroni, chopped vegetables, and the creamy dressing. Toss everything together until the macaroni and vegetables are evenly coated with the dressing, ensuring that every bite is packed with flavor.
Chill and Serve: For the best results, refrigerate the macaroni salad for at least 1 hour before serving. This allows the flavors to meld together and the salad to become perfectly chilled. Serve the macaroni salad cold, and enjoy the creamy, crunchy goodness with your favorite main dishes!