Mom's Macaroni (or bow tie) Salad
My Mom's macaroni (or bow tie) salad recipe combines classic Summer pasta salad ingredients with a few unique ingredients and the result is none other than Summer BBQ side dish perfection.
Ingredients
- 12 ounces dried macaroni, small shell pasta or bow tie pasta To make this recipe gluten free use a gluten free pasta. My favorite is Tinkyada. The texture holds up when covered in the creamy sauce.
- 3 eggs Hard boiled, peeled and chopped
- ½ onion Finely chopped
- 1 green pepper Chopped
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon milk or plant-based milk
- 1 tablespoon sugar
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Prepare the pasta according to the directions on the package. Drain and rinse with cold water. Allow the cooked pasta to sit in the colander for at least 30 minutes prior to making the macaroni salad to ensure any excess water has been drained.
- While the pasta cooks, combine the mayo, mustard, apple cider vinegar, milk, sugar, pepper and salt in a small bowl. Stir until thoroughly combined using a whisk.
- Combine the pasta, chopped hard boiled eggs, onion, green pepper and sauce in a large bowl and toss.
- Refrigerate for at least two hours before serving.
- Garnish with fresh herbs. Parsley, chives or basil are my favorites (optional).
Tried this recipe?Let us know how it was!