Bell Pepper Macaroni Salad with Dijon Dressing
Elbow macaroni with bell peppers, celery, and red onion in a creamy Dijon dressing, chilled for at least an hour.
Ingredients
Main Ingredients
- 3 cup elbow macaroni uncooked, about 12 oz
- ½ cup red onion finely diced
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- ½ cup celery finely diced
- 1 cup mayonnaise
- 3 tbsp whole milk
- 1 ½ tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper freshly ground
- ¼ tsp smoked paprika
Instructions
Cooking
- Cook the macaroni in salted boiling water until al dente, drain, and rinse under cold water until cool.
- Dice the red onion, bell peppers, and celery into small pieces.
- Whisk the mayonnaise, milk, vinegar, sugar, Dijon, garlic powder, salt, pepper, and smoked paprika in a large bowl.
- Add the cooled macaroni and vegetables and stir until evenly coated.
- Cover and refrigerate for at least 1 hour. Stir before serving and add a little mayonnaise or milk if the salad looks dry.
Notes
Prep time includes the 1 hour chill. Keep cold and do not leave out more than 2 hours (1 hour above 90 degrees F). Leftovers keep up to 3 days. Nutrition is an estimate.