Layered Macaroni Salad with Tangy Mustard Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing macaroni salad featuring tender pasta, crisp vegetables, and a zesty mustard-based dressing that’s perfect for summer gatherings. This American-inspired salad recipe, ready in about 25 minutes, pairs elbow macaroni, mayonnaise, Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 6 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook for 8 minutes until al dente, then drain and rinse under cold water to cool completely.
  2. Step 2: In a large mixing bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar until smooth and tangy.
  3. Step 3: Add the cooked macaroni, 2 diced celery stalks, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup shredded carrots to the dressing. Stir gently to combine all ingredients evenly.
  4. Step 4: Season the salad with 1 tsp salt and 1/2 tsp black pepper; toss again. Refrigerate for at least 1 hour to allow flavors to meld.
  5. Step 5: Before serving, sprinkle 2 tbsp chopped fresh parsley over the salad for a fresh, herbal finish.

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