This is the best macaroni salad recipe ever! Every bite of this cold pasta salad is perfectly seasoned with dijon mustard and mayonnaise sauce. It’s a great side dish to serve with any dinner, potlucks, or barbecues.
I was inspired to make this mac salad recipe because we usually buy the boxed stuff. After eating it so many times, we just got tired of it and wanted to try something new. I figured that it couldn’t be that hard to throw my own together, and after a few tries, I got it right. This macaroni salad recipe is the exact refreshing summer side dish we were craving.
Let’s get to the recipe.
16 oz. Elbow Macaroni
½ Red Onion
1 Green Bell Pepper
1 Red Bell Pepper
¼ cup Parsley, fresh
¾ cup Mayonnaise (can use vegan mayonnaise)
can use vegan mayonnaise
1 tbsp. Spicy Dijon Mustard
Salt and Pepper, to taste
Cook macaroni to al dente according to package directions, drain and rinse. Transfer to large bowl, let cool.
While macaroni cooks and cools, chop red onion, bell peppers, parsley and dice carrot, set aside.
Add red onion, bell peppers, parsley, carrot, mayonnaise, mustard and salt and pepper to macaroni. Mix well, refrigerate until cool. Serve cold or at room temperature.