Ingredients
Pasta
- 8 ounces elbow macaroni
Vegetables & Eggs
- 1/2 large green pepper, cored, seeded, and diced
- 2 stalks celery, diced
- 1/3 cup diced red onion
- 2 large hard boiled eggs, chopped
Dressing
- 1 cup Chick-fil-A® Sauce
- 2 tablespoons freshly chopped parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon bottled yellow mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Cook the macaroni: Prepare the elbow macaroni according to the manufacturer’s directions, usually boiling in salted water until al dente. Drain well and set aside to cool completely before mixing.
- Combine the ingredients: In a large mixing bowl, add the cooled macaroni, diced green pepper, diced celery, diced red onion, chopped hard boiled eggs, and Chick-fil-A® sauce. Then add freshly chopped parsley, apple cider vinegar, yellow mustard, kosher salt, and black pepper. Stir thoroughly until all ingredients are evenly combined.
- Chill the salad: Cover the mixing bowl tightly with tin foil or plastic wrap. Refrigerate the macaroni salad for at least two hours to allow the flavors to meld and the salad to chill completely before serving.
Notes
- Be sure to cool the macaroni completely before mixing with the dressing to prevent it from becoming soggy.
- The recipe uses Chick-fil-A® sauce, but you can substitute with a combination of mayonnaise, honey mustard, barbecue sauce, and pickle juice if unavailable.
- For added crunch, consider garnishing with extra diced celery or green pepper before serving.
- This macaroni salad is best served chilled and consumed within 3 days when stored properly in the refrigerator.
- Hard boiling eggs ahead of time helps streamline the preparation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
