Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (37)
Macaroni Salad
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 12%
CARBS 28G44% OF CAL
2G FIBER4G SUGAR22G OTHER
FAT 14G48% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Elbow pasta salad with hard-boiled eggs, bell pepper, celery, and pickles in a creamy dressing. A potluck standby that tastes even better the next day.
sideamericansaladeggs🍲 stockpotdairy freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 pound ditalini pasta (or elbow macaroni pasta)
- 1 red bell pepper (chopped)
- 2 ribs celery (finely chopped)
- 1/2 cup finely chopped red onion
- 1/2 cup chopped sweet pickles
- 3 hard boiled eggs (chopped)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- chopped fresh parsley
- paprika
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 12%
CARBS 28G44% OF CAL
2G FIBER4G SUGAR22G OTHER
FAT 14G48% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 251mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 75mg
- Calcium
- 15mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 251MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.