Ingredients
Scale
INGREDIENTS:
- 1Â pound Elbow Macaroni
- 2Â Hard-boiled Eggs, diced
- 2 Celery Ribs, finely diced
- 1 Red Bell pepper, seeded and finely diced
- 2 Tbsp. Red Onion, minced
- ¼ Cup Sweet Pickles , chopped
SALAD DRESSING:
- 1 Cup Mayonnaise
- 2 Tbsp. Apple Cider Vinegar
- 3 Tablespoons Pickle juice
- 2 teaspoons Sugar
- 1 Tablespoon Dijon mustard
- Sea salt and black pepper to taste
Instructions
- Prepare the macaroni according to package instructions. Drain and rinse with cool water until the macaroni is completely cooled. Â
- As the macaroni is cooking, chop the hard boiled eggs, celery, pepper, onion and pickles up.Â
- Mix the ingredients for the dressing together in a large bowl. Add the macaroni and the chopped veggies. Toss until well combined.
- Cover and refrigerate for at least 1 hour before serving. If the macaroni becomes a little dry, try adding more pickle juice or mayonnaise to loosen it up.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: side dish
Nutrition
- Serving Size: 12 servings
- Calories: 235
- Sugar: 3.6
- Sodium: 406 mg
- Fat: 7.9
- Saturated Fat: 1.3
- Carbohydrates: 34.7
- Fiber: 1.5
- Protein: 6.2