Sweet N Tangy Macaroni Salad

Cassie *


My Mom & Dad are coming for dinner tonight and my Mom wanted me to make some sort of Macaroni salad...she likes a little tartness along with sweet to the dressing...so, I started mixing one up, and I must say it's delicious! Many times I would just whip dressings together, then when I went to make it again, forgot how much of this and that I used..lol! So, I made sure I measured this time...here's to you Mom! She's gonna love it...


★★★★★ 3 votes
8 - 10
20 Min
10 Min
Stove Top


1 1/2 c
macaroni or favorite pasta - i mixed a couple together- cook as directed, drain and rinse
1/4 c
red or green bell pepper, diced small
1 medium
red onion, diced small - or sweet onion
2 small
stalks celery, diced
boiled, shelled and diced eggs - save one for garnish - mom likes lots of eggs in hers, use what you like
baby carrots, diced or shredded


1 1/2 c
1 1/2 Tbsp
dijon mustard
1/4 c
plus 2 tablespoons rice vinegar or could use cider vinegar
3/4 tsp
kosher salt
1/2 tsp
black pepper
about 1 c
1/4 tsp
tumeric - optional
1/4 tsp
dry mustard
for garnish


1Cook pasta in salted water for required time on package directions. Drain and rinse well.

Place all salad ingredients in a large serving bow and toss well.
2Place all dressing ingredients in a medium bowl and whisk well, until well blended. I now, taste dressing to see if it needs any additional seasonings.
3Pour dressing over pasta and toss, making sure all is coated well. I save an eggs and slice to place on top of salad for garnish. Sprinkle with paprika for color.

Refrigerate to chill for a good 2 hours or until ready to serve. As with any salad, they get better the longer the ingredients have time to mingle.


About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American