Description
A chilled pasta dish with tender noodles, tangy mayonnaise dressing, and crisp vegetables. Creamy and vibrant, perfect for picnics or as a side dish in warm weather.
Ingredients
2 cups cooked elbow macaroni
1/2 cup mayonnaise
1 tbsp yellow mustard
1 tbsp white vinegar
1 tsp salt
1/2 tsp black pepper
1/2 cup red bell pepper, diced
2 tbsp green onions, chopped
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
Instructions
Boil elbow macaroni according to package instructions. Add 1/2 tsp salt to the water for flavor.
Dice bell pepper, cucumber, and tomatoes. Chop green onions. Store in a bowl.
Combine mayonnaise, mustard, vinegar, salt, and pepper in a small bowl. Adjust seasoning to taste.
Add cooked, drained pasta to the dressing. Fold in vegetables and herbs. Mix thoroughly.
Transfer to a sealed container. Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
Use room-temperature noodles to prevent oil separation in the dressing.
Add vinegar gradually to avoid overpowering tanginess; taste as you mix.
Chill for up to 4 hours for optimal texture, but avoid longer storage to prevent sogginess.
Stir gently after chilling to redistribute dressing without crushing noodles.
Ensure pasta is completely dry before mixing with cold dressing to prevent sticky clumps.
- Prep Time: 15
- Cook Time: 10
- Method: Chilling/Mixing
- Cuisine: American