Classic Macaroni Salad
A deliciously creamy and colorful macaroni salad that's perfect for any gathering, featuring a variety of crunchy vegetables and a tangy dressing.
Ingredients
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise For a creamier salad, feel free to add a bit more.
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- to taste Salt and freshly ground black pepper
Vegetables and Add-ins
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup chopped bell pepper (red or green)
- 1/2 cup shredded carrot
- 1/4 cup chopped fresh parsley
- 1/4 cup diced pickles or relish
- 2 hard-boiled eggs, chopped
Instructions
Preparation
- Cook the elbow macaroni according to package instructions in a large pot of boiling salted water. Drain the pasta and rinse it under cold water to stop the cooking process and cool the pasta down. Set aside.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, salt, and pepper until well combined to form the creamy dressing.
- Add the cooled macaroni to the bowl containing the dressing. Toss gently to ensure the pasta is well coated.
- Add the diced celery, red onion, bell pepper, shredded carrot, fresh parsley, diced pickles or relish, and chopped hard-boiled eggs to the bowl.
- Gently mix all the ingredients together until they are evenly distributed and coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
- Before serving, give the macaroni salad a final stir and taste to adjust seasoning if needed.
Notes
Store any leftover macaroni salad in an airtight container in the refrigerator. It is best enjoyed within 3 to 5 days. Make sure to stir it again before serving as the flavors may settle. You can make a lighter version using Greek yogurt instead of mayonnaise, or mix in some diced avocado for creaminess.