Classic Macaroni Salad
A quick and easy classic macaroni salad, made with pasta and a creamy dressing—perfect for picnics and gatherings.
Ingredients
Pasta and Mix Ins
- 2 cups elbow macaroni, uncooked
- 1 cup mayonnaise Use high-quality mayonnaise for a rich flavor.
- 2 tablespoons apple cider vinegar Add more for tanginess if desired.
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Vegetables and Extras
- 1 cup celery, finely chopped Feel free to adjust the veggies based on preferences.
- ½ cup red bell pepper, diced
- ½ cup red onion, finely chopped
- ¼ cup sweet pickle relish
- 2 pieces hard-boiled eggs, chopped (optional)
Instructions
Preparation
- Cook macaroni according to package directions until al dente. Drain and rinse under cold water.
- In a large bowl, mix mayonnaise, vinegar, mustard, sugar, salt, and pepper.
- Add cooked macaroni, celery, bell pepper, onion, relish, and eggs (if using).
- Stir gently until fully combined and coated.
- Cover and refrigerate for at least 1 hour before serving for the best flavor.
Notes
Serve cold and garnish with paprika or fresh herbs. Store in an airtight container for up to 3 days. Add fresh vegetables just before serving for best texture.