4 ingredient Macaroni Salad
This easy 4 ingredient macaroni salad comes together in just 20 minutes with tender pasta, creamy mayo, crisp bell pepper, and sweet onion. Perfect for potlucks, BBQs, or quick lunches!
Servings: 8
Calories: 277kcal
Equipment
- Large pot for boiling pasta
- Strainer
- Mixing bowl
- Spoon or silicone spatula
- Measuring cups
Ingredients
- 2 cups elbow macaroni measured dry
- ¾ cup mayonnaise plus more if needed
- 1 small bell pepper finely diced (any color)
- ¾ cup celery finely diced
- salt and pepper to taste
- chopped Parsley optinal
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until just tender (about 7–8 minutes). Drain and rinse under cold water to stop the cooking. Set aside.
- While the pasta cooks, finely dice the bell pepper and celery. Try to keep the pieces small so they mix evenly through the salad.
- In a large mixing bowl, combine the cooled macaroni, diced bell pepper, diced celery, and mayonnaise. Stir gently to coat everything evenly.
- Add salt and pepper to taste. Stir again. If the salad seems a little dry after mixing, you can add another spoonful of mayo.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This lets the flavors meld and the salad to chill perfectly.
Notes
- Always taste and adjust the salt right before serving.
- For even more flavor, add a sprinkle of paprika or fresh herbs like dill or parsley.
- If packing for a picnic, keep the salad chilled in a cooler to avoid food safety issues.
Nutrition
Calories: 277kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 140mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 19mg | Calcium: 12mg | Iron: 1mg
