Tag: pasta salad

Oh man does this sweet roasted red pepper macaroni salad ever scream ‘summer’. I’m a mayonnaise kinda guy. And elbow macaroni and mayo were made for each other. Specially when you add in a few crunchy things like onion and celery to offset some of that delicious creaminess. This sweet roasted red pepper macaroni salad might remind you a bit of grandma’s classic. But with a few little twists. First, instead of the raw red bell pepper you might be used to I used tasty roasted pepper. It adds a bit of a sweetness and a more complex flavor than just a good ole bell pepper. Second, a little sugar adds a nice sweetness. This is not a tart salad. It’s creamy sweet, lightly crunchy, and delicious!

Leave It Be

There’s nothing I’d change about this sweet roasted red pepper macaroni salad. I thought about it. I thought hey, I could use artificial sweetener instead of sugar. I could cut back on the mayonnaise. All sorts of things went thru my head. And none of them stuck. That’s good because this salad is great just as it is. I wouldn’t change a thing.

This recipe makes a pretty big batch. Plenty for a picnic or family get-together.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my deviled egg pasta salad.

Print Pin

5 from 1 vote

Sweet Roasted Red Pepper Macaroni Salad

Creamy and delicious.

Course Salad

Cuisine American

Keyword pasta salad

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 12

Calories 460kcal

Ingredients

For the salad

• 1 pound elbow macaroni
• 4 large eggs hard-boiled, peeled, chopped
• 1 small onion finely diced
• 3 ribs celery finely diced
• 1 cup roasted red bell pepper drained, chopped, patted dry

For the dressing

• 2 cups mayonnaise you might need more later
• ½ cup sugar
• ⅛ cup prepared yellow mustard
• 2 tablespoons dill pickle relish
• 1 tablespoon apple cider vinegar
• ¾ teaspoon celery seed
• ¼ teaspoon kosher salt
• paprika for garnish

Instructions

• Cook the pasta according to the box directions.
• Rinse and drain well. Let cool.
• In a large bowl whisk together the dressing ingredients.
• Stir in the pasta and coat well.
• Add the remaining salad ingredients and fold to combine.
• Cover and refrigerate at least 1 hour before serving.
• Stir before serving. You might have to add a bit more mayonnaise if the salad becomes too thick.

Notes

This is a fairly saucy salad, which I like. If you prefer yours with a little less sauce, place the pasta in a large bowl and prepare the dressing in a separate bowl. Slowly add the dressing to the pasta, stirring, until you get the consistency you are looking for. Reserve the remaining dressing because the salad tends to get thicker and drier after a day or two.

Nutrition

Calories: 460kcal | Carbohydrates: 39g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 536mg | Potassium: 175mg | Fiber: 2g | Sugar: 10g | Vitamin A: 226IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

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