Creamy Macaroni Salad


This colorful pasta salad packed with fresh veggies is a tasty addition to any summer supper.

Creamy Macaroni Salad
Makes about 2 quarts
  • ½ (16-ounce) package elbow macaroni
  • ¾ 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
  • ¼ cup chopped red onion
  • ½ cup chopped celery
  • 3 tablespoons chopped fresh basil
  • Garnish: paprika, fresh basil
  1. In a large cast-iron Dutch oven, cook pasta according to package directions. Drain and rinse with cold water. Drain well.
  2. In a large bowl, whisk together mayonnaise, vinegar, mustard, salt, and pepper. Stir in cooked pasta, bell pepper, tomatoes, onion, celery, and basil. Cover and refrigerate for 1 hour before serving. Garnish with paprika and basil, if desired.