Ingredients
1 lb elbow macaroni
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
1 celery stalk, chopped
1 red bell pepper, diced
1/4 cup finely chopped green onion
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
Instructions
Bring a pot of salted water to a boil. Cook macaroni until tender but firm (al dente), about 12 minutes. Drain and rinse under cold water to stop cooking.
In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, and paprika.
Add cooked macaroni, celery, bell pepper, green onion, and parsley to the dressing. Gently fold until fully combined.
Cover and refrigerate for at least 1 hour to allow flavors to meld before serving.
Notes
Substitute mayonnaise with Greek yogurt for a lighter version.
Chill for up to 24 hours in an airtight container for make-ahead convenience.
Add cherry tomatoes or shredded carrots for extra color and crunch.
- Prep Time: 20
- Cook Time: 12
- Category: High Protein Meals
- Method: Boiling
- Cuisine: Southern
- Diet: Pork-Free,Halal
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg