Macaroni salad is traditionally made with creamy mayonnaise-based dressings but is just as delicious with an oil and vinegar-based dressing. All kinds of small or finely diced vegetables can be added, such as peas, broccoli, peppers, celery, onions, cucumbers, carrots, zucchini, radishes, and more. Other delicious additions included very small cubes of cheese, spinach, sunflower seeds, jalapenos, pimentos, capers, green onions, and hard-boiled eggs.
STORAGE
Store leftovers in an airtight container in the fridge for up to three days. I do not recommend freezing this pasta salad because the mayonnaise will separate and the texture of the vegetables will change.
MORE PASTA SALAD RECIPE
Ingredients
2 cups uncooked macaroni noodles
2/3 cup mayonnaise
1 tablespoon Dijon mustard
1 1/2 tablespoons cider vinegar
1/4 cup sour cream
1/2 orange pepper chopped finely
1 1/2 cups grape tomatoes halved
1/4 cup chopped red onion
2 ribs celery chopped
2 tablespoons finely chopped fresh parsley
Salt to taste
Freshly ground black pepper to taste
Instructions
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