- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 8 servings
Ingredients You’ll Need:
- 16 oz. Elbow Macaroni
- ½ Red Onion, finely chopped
- 1 Green Bell Pepper, diced
- 1 Red Bell Pepper, diced
- ¼ cup Parsley, fresh and finely chopped
- 1 Carrot, grated
- ¾ cup Mayonnaise (vegan mayonnaise available)
- 1 tbsp. Spicy Dijon Mustard
- Salt and Pepper, to taste
HOW TO MAKE:
Start by boiling the elbow macaroni in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking process. This ensures your macaroni is perfectly tender yet firm, providing the ideal base for your salad.
While the macaroni cools, take this time to finely chop the red onion, dice the bell peppers, chop the parsley, and grate the carrot. The vibrant colors and textures of these vegetables not only add to the visual appeal but also introduce a delightful crunch and freshness to the dish.
In a small bowl, whisk together the mayonnaise, spicy Dijon mustard, salt, and pepper. This creamy dressing is the heart of the salad, marrying the flavors and adding a luscious texture that coats the macaroni and veggies evenly.
In a large mixing bowl, combine the cooled macaroni, prepared veggies, and the dressing. Toss gently until everything is well coated. Adjust the seasoning with more salt and pepper if needed.
For the best flavor, let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld beautifully, making each bite a perfect harmony of creamy, crunchy, tangy, and spicy.
