Retro Macaroni Salad
Ingredients
- 1 lb elbow macaroni
- 1/4 cup extra virgin olive oil ⓘ
- 2 tablespoons balsamic vinegar ⓘ
- 1/2 cup minced red onion ⓘ
- 1/2 red bell pepper, diced ⓘ
- 1/2 green bell pepper, diced ⓘ
- 1/2 yellow bell pepper, diced ⓘ
- 1/2 cup diced celery ⓘ
- 1/4 cup finely chopped fresh curly-leaf parsley, for ganish ⓘ
- Dressing ⓘ
- 2 teaspoons fresh lemon juice
- 2 garlic cloves, minced ⓘ
- 1 cup mayonnaise (homemade or high quality commercial-brand) ⓘ
- salt and fresh ground white pepper ⓘ
Instructions
- Prepare the macaroni according to the package directions; drain, rinse under cold water, and drain again.
- Transfer the pasta into a large serving bowl; add in the olive oil and vinegar; toss to coat, then cover and refrigerate overnight.
- Add in the onion, bell peppers, and celery; stir to combine.
- To make the dressing: whisk together all the dressing ingredients.
- Pour the dressing over the macaroni mixture; toss gently to coat thoroughly.
- Serve immediately or may refrigerate up to 8 hours.
- Sprinkle with parsly right before serving.
Nutrition & Diet Analysis (per serving)
645
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).