The Best Macaroni Salad
Try this The Best Macaroni Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
- 1 garlic clove minced
- salt and pepper
- 1 tablespoon granulated sugar
- 1/2 cup sweet pickle relish
- 3 tablespoons apple cider vinegar
- 1/2 cup chopped scallions
- 1/2 cup cooked bacon chopped
- 1 pound dried macaroni
- 12 ounce jar roasted red pepper drained and chopped
- 3/4 cup finely chopped kale
- 1 1/2 cups mayonnaise (could be low fat)
- 1 tablespoon hot sauce (i used franks redhot)
- Carbohydrate 32.0804610565615 g
- Cholesterol 10.7338541662717 mg
- Fat 4.69672795085015 g
- Fiber 1.32712134021958 g
- Protein 8.45837224356761 g
- Saturated Fat 1.49612910844594 g
- Serving Size 1 1 + serving (62g)
- Sodium 307.745092925781 mg
- Sugar 30.7533397163419 g
- Trans Fat 0.682240911657418 g
- Calories 207 calories
Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions, usually 7-10 minutes. Then drain and rinse with cold water. In a medium bowl mix the mayonnaise, apple cider vinegar, sugar, hot sauce, garlic, 1 teaspoon salt, and 1/2 teaspoon ground pepper. Pour the macaroni in a large bowl. Pour the dressing over the top. Then add the chopped roasted red peppers, kale, bacon, pickle relish, and scallions. Toss well to coat. Then refrigerate until ready to serve. *Can be made up to 4 days ahead.
