Description

This creamy, crunchy macaroni salad with paprika dust and pea pops is a family-friendly dish perfect for barbecues or quick weeknight meals. It combines classic macaroni salad elements with unexpected textures and flavors.

Ingredients

1 lb (450 g) elbow macaroni
1 cup (240 ml) mayonnaise
1 cup (150 g) celery, finely diced
0.5 cup (80 g) red onion, finely diced
1 cup (30 g) pea pops
1 tbsp paprika dust
2 tbsp yellow mustard
1 tbsp apple cider vinegar (or white vinegar)
1 tbsp granulated sugar
1 tsp fine sea salt
0.5 tsp freshly ground black pepper

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Instructions

Cook Macaroni: Boil elbow macaroni in a large pot according to package directions until al dente (approx. 7-9 minutes). Rinse immediately with cold water and drain very well in a colander to stop cooking and remove excess starch.
Prep Veggies: While the pasta cooks and drains, finely dice your celery and red onion. Aim for small, even pieces for better texture and flavor distribution (approx. 5 minutes).
Whip Up the Dressing: In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, and black pepper until smooth and well combined (approx. 3 minutes). The dressing should look creamy and uniform.
Combine Everything: Add the cooled, drained macaroni, diced celery, red onion, and Pea Pops to the dressing bowl. Gently fold everything together with a large spoon or spatula until all ingredients are evenly coated in the creamy dressing (approx. 2 minutes).
Chill to Perfection: Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is essential for the flavors to meld and for the macaroni salad to achieve its best taste and texture; the salad will feel firmer.
Serve and Garnish: Before serving, give the macaroni salad a quick stir. Dust generously with paprika for a beautiful color and an extra layer of smoky flavor (approx. 1 minute). The salad should look vibrant and inviting.

Notes

To save prep time, use pre-chopped vegetables or spread pasta on a clean sheet pan for quicker cooling. If the salad appears dry after chilling, add an extra spoonful of mayo or a tablespoon of milk/water. To avoid mushy pasta, cook only until al dente and rinse immediately with cold water. For enhanced flavor, add a tablespoon of fresh dill or chives to the dressing, and ensure adequate seasoning and chilling time for flavors to fully develop.

Prep Time: 15 minutes
Cook Time: 9 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (180 g)
Calories: 350 calories
Sugar: 5 g
Sodium: 350 mg
Fat: 25 g
Saturated Fat: 4 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 20 mg