Ingredients:
8 oz elbow macaroni or small pasta shells
6 hard-boiled eggs, chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon paprika
1/4 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup red onion, finely chopped
1/4 cup celery, diced
2 tablespoons fresh parsley, chopped
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
Make the Dressing: In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, salt, and pepper.
Combine: Add the cooked pasta, chopped hard-boiled eggs, red onion, celery, and parsley to the bowl with the dressing. Stir gently to combine, making sure everything is well-coated with the creamy dressing.
Chill and Serve: Cover and refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld together. Serve chilled, garnished with extra paprika and parsley, if desired.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 10 minutes | Chill Time: 1 hour | Total Time: 1 hour 25 minutes
Kcal: 320 kcal per serving | 🍽️ Servings: 6 servings: