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.
Also try my deviled egg pasta salad.
Sweet Roasted Red Pepper Macaroni Salad
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
- â…› 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
Nutrition
Nutritional values are approximate.
