Macaroni Salad Ingredients:
2 cups elbow macaroni, uncooked
1/2 cup finely chopped red bell pepper
1/2 cup diced celery
1/4 cup shredded carrots
1/4 cup finely chopped red onion
2 hard-boiled eggs, chopped
Salt, to taste
Black pepper, to taste For the Dressing:
1/2 cup mayonnaise
2 tbsp plain yogurt (or more mayo if preferred)
1 tbsp Dijon mustard
2 tsp white vinegar
1 tsp honey (optional, for a hint of sweetness)
1/2 tsp garlic powder
1/2 tsp paprika
Directions:
Boil the macaroni in salted water until al dente (about 8–10 minutes), then drain and rinse under cold water to stop cooking.
In a large bowl, combine the cooled macaroni with chopped bell pepper, celery, carrots, red onion, and chopped eggs.
In a separate bowl, whisk together all dressing ingredients until smooth and creamy.
Pour the dressing over the macaroni mixture and toss gently to coat everything evenly.
Cover and refrigerate for at least 1 hour before serving. Stir once more and adjust seasoning if needed.
