Macaroni Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 287
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 8
- Sodium
- 349
- Total: 35 min
- Active: 30 min
Ingredients
Kosher salt
2 cups elbow macaroni
1 cup halved grape tomatoes
8 radishes, thinly sliced
1/2 green bell pepper, diced
6 scallions (white and light green parts only), thinly sliced
1/2 English cucumber, diced
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1/2 teaspoon garlic salt
Freshly ground pepper
Directions
- Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs until al dente. Drain and let cool.
- Toss the macaroni with the tomatoes, radishes, bell pepper, scallions and cucumber in a large bowl.
- In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.