Description
A simple and delicious bog mac pasta salad perfect for any occasion.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup diced celery
- 1 cup diced bell pepper
- 1/2 cup diced red onion
- 1 cup shredded carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1/2 cup frozen peas (thawed)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.
- In a large bowl, mix together mayonnaise, Dijon mustard, salt, pepper, and apple cider vinegar.
- Add the cooked macaroni to the bowl and stir to combine.
- Add the diced celery, bell pepper, red onion, shredded carrots, and peas. Mix well.
- Cover and refrigerate for at least 30 minutes to let the flavors blend.
- Serve chilled and enjoy!
Notes
- Make sure to rinse the pasta to cool it down and stop the cooking process.
- Feel free to add your favorite vegetables or proteins.
- This salad can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: bog mac pasta salad, pasta salad, easy pasta salad, vegetarian pasta salad