Tangy Macaroni Salad

    Tangy Macaroni Salad

    Recipe Picture:Tangy Macaroni Salad
    1

    Tangy Macaroni Salad

    (46)
    2hours25min


    38 people made this

    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (46)

    Reviews in English (37)

    by
    31

    Wonderful flavor without being too overwhelming. Rather than a sweet gherkin, I used chopped dill pickles. It is also good with tuna & peas as well as chopped ham. My family and guests love this salad. I have  -  01 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    26

    Looks like I'm rating my own recipe ... but I just want everyone to know that this dressing also works perfectly with potatoes for potato salad! I just made it yesterday and it tastes great. I took 4 russet potatoes, peeled & diced, boiled them in salted water just until they gave when pierced with a fork, then drained them and let them cool before following with the rest of the recipe. Even though it was good slightly warm, I think it tastes best when you let the flavors marry overnight before serving.  -  14 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    24

    This is the best salad I've ever had. We enjoyed this at a Memorial Day cook-out and it was the hit of the meal! Everyone loved it.  -  02 Jun 2005  (Review from Allrecipes USA and Canada)

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