Description
A creamy, traditional Southern-style pasta salad loaded with hard-boiled eggs, fresh vegetables, and a tangy homemade dressing that’s perfect for any gathering.
Ingredients
- 1 pound elbow macaroni pasta
- 6 large eggs
- 1 medium yellow onion, diced
- 3 Roma tomatoes, diced
- 1 large red bell pepper, diced
- 2 celery stalks, chopped
- 1 cup shredded carrots
- 1½ cups mayonnaise
- ¼ cup sweet pickle relish
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon each: garlic powder, onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and cool completely.
- Hard boil eggs for 12 minutes, then transfer to ice bath. Peel and dice.
- Combine all dressing ingredients in a large bowl.
- Add cooled pasta, diced eggs, and all vegetables to dressing.
- Gently fold together until well coated.
- Refrigerate for at least 2 hours before serving.
Notes
- Drain diced tomatoes on paper towels to prevent watery salad
- Slightly undercook pasta as it continues softening in dressing
- Best when made day ahead for optimal flavor development
- Prep Time: 20 minutes
- Cook Time: 15 minutes (Chill Time: 2 hours)