Carolina Macaroni Salad
Creamy, tangy, and packed with fresh crunch, Carolina Macaroni Salad is a Southern-inspired side dish that’s perfect for picnics, cookouts, or family gatherings. This vibrant recipe combines tender elbow macaroni with a medley of diced celery, red onion, shredded carrots, and green bell pepper, creating a delightful blend of textures. A creamy dressing made from mayonnaise, apple cider vinegar, Dijon mustard, and a touch of sugar adds a tangy sweetness that complements the hearty addition of chopped hard-boiled eggs. Garnished with a dusting of paprika, this chilled salad is a true crowd-pleaser, offering a refreshing twist on classic macaroni salad. Prepare ahead of time to let the flavors meld, and serve it cold for the ultimate warm-weather side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons granulated sugar
- 2 celery stalks (finely diced)
- 0.5 small red onion (finely diced)
- 0.5 cup shredded carrots
- 0.5 green bell pepper (finely diced)
- 2 hard-boiled eggs (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (for garnish)
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse with cold water to cool the pasta and remove excess starch. Set aside.
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and granulated sugar until smooth and well combined.
Add the diced celery, red onion, shredded carrots, green bell pepper, and chopped hard-boiled eggs to the bowl. Stir to evenly coat the vegetables with the dressing.
Fold the cooled macaroni into the mixture, making sure all the pasta is well coated with the dressing.
Season with salt and black pepper to taste. Adjust the tanginess or sweetness by adding a little more vinegar or sugar, if desired.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, lightly stir the salad to re-distribute the dressing. Sprinkle with paprika for garnish and serve cold.
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3586 mg | 156% | |
| Total Carbohydrate | 245.2 g | 89% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 42.7 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 172 mg | 13% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
