Get ready to be wowed by what I believe is the ultimate macaroni salad recipe! Each mouthful of this chilled pasta salad bursts with the perfect blend of flavors, thanks to a delectable mix of dijon mustard and mayonnaise sauce. It’s an ideal accompaniment for any meal, be it a casual dinner, a potluck, or a lively barbecue.
This homemade macaroni salad was born out of a desire for a change from the usual store-bought, boxed varieties. After repeated meals, the boxed salad just wasn’t cutting it anymore, and the craving for something fresh and new grew. I thought, “How difficult could it be to make my own?” So, after a bit of experimentation, I finally perfected the recipe. This macaroni salad is exactly what we needed – a refreshing and delicious side dish that’s just perfect for the summer season.
16 oz. Elbow Macaroni
½ Red Onion
1 Green Bell Pepper
1 Red Bell Pepper
¼ cup Parsley, fresh
¾ cup Mayonnaise (can use vegan mayonnaise)
can use vegan mayonnaise
1 tbsp. Spicy Dijon Mustard
Salt and Pepper, to taste
Cook macaroni to al dente according to package directions, drain and rinse. Transfer to large bowl, let cool.
While macaroni cooks and cools, chop red onion, bell peppers, parsley and dice carrot, set aside.
Add red onion, bell peppers, parsley, carrot, mayonnaise, mustard and salt and pepper to macaroni. Mix well, refrigerate until cool. Serve cold or at room temperature.