Tangy Macaroni Salad

Tangy Macaroni Salad

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If you like tart flavours you'll love this macaroni salad at your next bbq or potluck. it has onion, gherkin, mustard and apple cider vinegar.


Serves: 6 

  • 2 cups dry macaroni
  • 3/4 cup celery, diced
  • 1/4 cup sweet onion, diced
  • 60g jarred roasted red peppers, drained and diced
  • 1 medium sweet gherkin, diced
  • 3/4 cup creamy salad dressing
  • 2 tablespoons yellow mustard
  • 3 tablespoons apple cider vinegar
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 3 hard-boiled eggs, diced

Preparation:15min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

  1. Bring a large saucepan of lightly salted water to a boil. Cook macaroni 8 to 10 minutes or until al dente. Drain and rinse under cold water.
  2. In a large bowl, mix the macaroni, celery, sweet onion, roasted peppers and gherkin. In a separate bowl, mix the salad dressing, mustard, vinegar, sugar and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.

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