| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 10 |
Nutrition Facts (per serving)
| Calories | 390 |
| Fat | 19g |
| Carbs | 49g |
| Protein | 7g |
Nutrition Facts
Servings Per Recipe 10
Calories 390
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 3g | 14% |
| Cholesterol 8g | 3% |
| Sodium 529mg | 23% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 3g | 10% |
| Total Sugars 19g | |
| Protein 7g | 14% |
| Vitamin C 13mg | 15% |
| Calcium 21mg | 2% |
| Iron 2mg | 9% |
| Potassium 134mg | 3% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Strawberry Spinach Salad
Ingredients
- four cups raw elbow macaroni
- 1 cup mayonnaise
- ⅔ cup white sugar
- ¼ cup distilled white vinegar
- 2 ½ tablespoons organized yellow mustard
- 1 ½ teaspoons salt
- ½ teaspoon floor black pepper
- 2 stalks celery, chopped
- 1 huge onion, chopped
- 1 inexperienced bell pepper, seeded and chopped
- ¼ cup grated carrot (Optional)
- 2 tablespoons chopped pimento peppers (Optional)
Directions
Gather all substances.
Overhead of macaroni elements in numerous bowls and boxes.
Bring a massive pot of lightly salted water to a boil. Cook elbow macaroni within the boiling water, stirring every now and then, till soft yet company to the bite, about eight minutes. Rinse underneath cold water and drain.
Overhead of cooked macaroni resting in a colander.
Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni collectively in a big bowl.
Overhead of macaroni being stirred in with a mayonnaise aggregate in a bowl.
Stir in celery, onion, inexperienced pepper, carrot, and pimentos.
Overhead of macaroni salad being stirred in a bowl.
Refrigerate salad for as a minimum four hours earlier than serving, however preferably overnight.