Ronzoni Macaroni Salad
A creamy and delicious classic macaroni salad made with Ronzoni elbow macaroni, fresh vegetables, and a tangy dressing. Perfect for picnics, barbecues, or as a side dish.
Equipment
- Large pot
- Mixing bowl
- Whisk
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 package Ronzoni elbow macaroni 16 ounces
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 1 tablespoon prepared mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1/4 cup chopped onion
- 2 tablespoons chopped pimento optional
Instructions
- Cook the Ronzoni elbow macaroni according to the package directions. Drain and rinse under cold water to cool.
- In a large mixing bowl, whisk together the mayonnaise, vinegar, mustard, sugar, salt, and black pepper until smooth.
- Add the cooled macaroni, chopped celery, green bell pepper, onion, and pimento (if using) to the dressing.
- Toss everything together until well coated.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld.
- Stir before serving and enjoy!
Notes
Customize the salad by adding diced hard-boiled eggs, shredded cheese, or pickles. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 280kcalCarbohydrates: 30gProtein: 6gFat: 15gSaturated Fat: 2gCholesterol: 10mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg
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