Zutaten für Red Macaroni Salad
- 1 pound elbow macaroni
- green pepper
- 1/2 cup red onion, diced
- 1/2 cup celery, diced
- fresh tomato
- cucumber
- oil
- brown sugar
- lemon juice
- 1/4 cup ketchup
- 1 cup red bell pepper, diced
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- salt to taste
- pepper to taste
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Zubereitung von Red Macaroni Salad
- Cook 1 pound elbow macaroni according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- While the macaroni cooks, prepare the vegetables: Dice 1 cup red bell pepper, 1/2 cup red onion, and 1/2 cup celery.
- In a large bowl, whisk together the following sauce ingredients: 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tablespoons red wine vinegar, 1 tablespoon sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, salt and pepper to taste.
- In a large bowl, combine the cooked macaroni, diced red bell pepper, red onion, and celery.
- Pour the sauce over the macaroni and vegetable mixture. Gently toss to combine, ensuring all the macaroni is evenly coated.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to blend and the salad to chill thoroughly.
- Serve chilled. This salad can be stored in the refrigerator for up to 3-4 days.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
113g
Fat
18g
Carbs
24g
