Macaroni Salad

Macaroni Salad


  • 1 lb box uncooked elbow macaroni noodles
  • 1/2 yellow bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 1/2 cup red onion, diced
  • 3 hard-boiled eggs, shells removed
  • 1 cup mayonnaise
  • 1/3 cup white vinegar
  • 3 Tbsp sugar
  • 2 tsp. fresh ground black pepper
  • 1 Tbsp honey mustard
  • 1 tsp. salt
  • 1/2 Tbsp extra virgin olive oil


  1. Place a saucepan filled 2/3 of the way with water over medium-high to high heat, add in 1 tsp. salt and olive oil and bring to a roaring boil. Cook macaroni noodles according to package directions.
  2. Cut boiled eggs in half, remove yolks and set aside. Chop the egg whites.
  3. In a blender add the egg yolks and mayonnaise, blend until smooth.
  4. Add in vinegar, sugar, honey, mustard, and pepper. Blend until smooth.
  5. Drain noodles and transfer to large bowl.
  6. Add in chopped peppers, diced onion, and egg whites.
  7. Pour blended dressing mixture over the noodles. Toss to coat.
  8. Cover and refrigerate for 1 to 2 hours before serving. Serve cold.

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