Warm Pasta Salad
This warm pasta salad is quick, creamy, and packed with crunchy vegetables. The perfect side dish that's ready in 25 minutes or less!
Servings: 8
Calories: 291kcal
Equipment
- 1 cutting board
- 1 sharp knife
- 1 large bowl
- 1 wooden spoon
Ingredients
- 1 ½ cups elbow macaroni pasta
- ½ cup grated fresh carrot
- 3 tablespoons onion, chopped
- 1 stalk celery, chopped
- 3 tablespoons pickle relish
- ⅔ cup mayonnaise
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Begin this recipe by chopping/grating up the fresh onion, carrot, and celery into small pieces.
- Cook the 1 ½ cups elbow macaroni in a large saucepan according to the package instructions and drain off all the water once finished. Transfer the cooked pasta to a separate large bowl.
- To the same large mixing bowl while the pasta is still warm, gently stir in the ½ cup carrot, 3 tablespoons onion, 1 stalk celery, 3 tablespoons pickle relish, and ⅔ cup mayonnaise.
- Add ½ teaspoon salt and ¼ teaspoon ground black pepper before stirring to thoroughly distribute.
- Serve the macaroni salad immediately while it is still warm. Enjoy!
- Store any leftovers in the refrigerator in an airtight container for up to 4 days. When ready to serve, simply serve cold straight from the fridge.
Notes
- Be sure not to overcook the elbow macaroni pasta, it should be cooked to al dente.
- May use any mayonnaise that you prefer, including vegan mayonnaise to make this a vegan side dish.
- This macaroni salad can be served cold for a cold pasta salad. Simply prepare in advance and store in the refrigerator before serving.
- Season with salt and ground black pepper to your level of preference. Use more or less as needed.
Nutrition
Calories: 291kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 359mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1381IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
