Ingredients
Scale
- 16 ounces elbow macaroni
- 4 ribs celery (finely diced)
- 1 green bell pepper (finely diced)
- 1 red bell pepper (finely diced)
- ½ cup red onion (finely diced)
- 2 hard-boiled eggs (chopped)
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- ½ teaspoon dill pickle juice
- 2 teaspoons granulated sugar
- Salt and black pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water according to package instructions until al dente. Drain and cool under cold water.
- Finely dice celery, green bell pepper, red bell pepper, and red onion while the pasta cools. Chop the hard-boiled eggs.
- In a large mixing bowl, combine cooled macaroni with chopped vegetables and eggs.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, red wine vinegar, dill pickle juice, sugar, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: SIDES
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg