Macaroni Salad
A creamy, flavourful elbow macaroni salad with diced crunchy vegetables and a Dijon-pickle dressing, chilled before serving.
- 455 g elbow macaroni
- 1 pc celery
- 1 pc red bell pepper
- 1 pc red onion
- 1 cup carrots
- 2 tbsp bread and butter pickle chips
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- garlic powder
- Old Bay seasoning
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of water to a boil. Add the elbow macaroni and cook for about 7 minutes, or until tender. Drain and let cool slightly.
- Step 2
While the pasta cooks, dice the celery, red bell pepper, and red onion. Add all the vegetables to a large mixing bowl along with the shredded carrots.
- Step 3
In a separate bowl, combine the chopped bread and butter pickles, mayonnaise, Dijon mustard, red wine vinegar, and smoked paprika. Add garlic powder, Old Bay seasoning, salt, and pepper to taste. (The amounts for these are adjusted until the dressing tastes right.) Whisk until smooth and creamy.
- Step 4
Add the cooked macaroni to the bowl with the vegetables. Pour the dressing over the top and fold everything together until evenly coated.
- Step 5
Cover and refrigerate for at least 1 hour before serving. Serve cold.
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