A classic tasty macaroni salad recipe loaded with colorful veggies and dressed in a simple creamy mayo-based dressing. Perfect for Ramadan and can be made in 15 minutes or less!
1: Cook elbow macaroni in salt water, then drain.
2: Add olive oil to the macaroni to prevent sticking.
3: Finely chop all the veggies and add them to the cooked macaroni.
4: For the dressing, mix mayonnaise, cream, salt, pepper, garlic powder, oregano, and chilli flakes together.
5: Add the dressing to the salad and mix well.
6: Garnish with parmesan cheese if desired.
7: Serve with boiled eggs, chicken, pan-fried tofu, or paneer.
