Macaroni Salad (Edit recipe)

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The perfect summer macaroni salad is here! The key to this recipe is chopping all the veggies super small, so everything gets distributed perfectly. Each bite is filled with the same amount of deliciousness.

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PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

Serves: 10

Ingredients

Dressing

1 pinch Salt
1 pinch Black Pepper
5 Tbsp Mayonnaise
2 Tbsp Miracle Whip
1 pinch Apple Cider Vinegar
1 Tbsp Yellow Mustard

Macaroni Base

5 cups Macaroni Pasta, cooked, drained
1 whole Red Onion, diced
1 whole Green Onion (Scallion), diced
1 whole Carrots, grated
2 Tbsp Dried Parsley, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, add your cooled-down macaroni pasta along with all your chopped veggies
In a separate bowl, mix all ingredients for the sauce
Once combined, you can add the sauce to the pasta bowl but be sure to reserve a little leftover sauce on the side before doing so
Combine well together and adjust your salt/pepper levels to your liking
Place your macaroni salad into the fridge and allow it to set for a few hours or overnight
Dig in & enjoy

Notes

Be sure to reserve some dressing in a small tupperware as the noodles suck it up if you leave the macaroni in the fridge overnight. Add the extra sauce right before serving!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	486
Fat:	9 g
Carbohydrates:	79 g
Protein:	17 g
Cholesterol:	6 g
Sodium:	125 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.