Sweet Roasted Red Pepper Macaroni Salad

Creamy and delicious.

Course Salad

Cuisine American

Keyword pasta salad

Prep Time 15

Cook Time 1 15

Servings

Calories 460kcal

Equipment

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