Ingredients
Equipment
Method
- Boil water in a pot and add a pinch of salt.
- Cook elbow macaroni until al dente, then drain and rinse under cold water.
- Dice the veggies (carrots, celery, onions) and any other mix-ins.
- Pat the veggies dry with a paper towel to avoid excess moisture.
- In a large mixing bowl, combine the cooled pasta and chopped veggies.
- Add mayonnaise and mix gently until everything is evenly coated.
- Season with salt, pepper, and a splash of vinegar or lemon juice; adjust to taste.
- Chill the salad in the fridge for at least 30 minutes before serving.
- Store in an airtight container for up to three days; revive with a little mayo if it gets dry.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gCholesterol: 10mgSodium: 420mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg
Notes
Feel free to customize the salad with your favorite veggies or proteins to suit your taste. Boiled eggs or shredded chicken make great additions.
Ensure to rinse and cool the pasta properly to maintain the creamy texture of the salad.
The salad can be stored in the fridge for up to three days. If it starts to dry, add a little mayonnaise to freshen it up.
Don’t stress about perfection; enjoy the process and have fun experimenting with different ingredients!
Tried this recipe?Let us know how it was!