Creamy Macaroni Salad
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 5 minutes
Cook time: 15 minutes + 1 hour in refrigerator
Servings: makes 2 Quarts
Ingredients
- ½ (16-ounce) package elbow macaroni
- 3⁄4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 green bell pepper, chopped
- 1 pint assorted grape tomatoes, halved
- ½ cup chopped celery
- ¼ cup chopped red onion
- 3 tablespoons chopped fresh basil, plus extra for garnish
- paprika, for garnish
Directions
In a large cast-iron Dutch oven, cook pasta according to package directions. Drain, and rinse with cold water; drain well.
In a large bowl, whisk together mayonnaise, vinegar, mustard, salt, and black pepper. Stir in cooked pasta, bell pepper, tomatoes, celery, onion, and basil. Cover and refrigerate for 1 hour before serving. Garnish with paprika and basil, if desired.