Classic Macaroni Salad
A creamy and colorful salad perfect for potlucks, picnics, and barbecues, combining elbow macaroni with fresh vegetables and a rich dressing.
Ingredients
Pasta
- 8 ounces elbow macaroni Cook according to package instructions
Dressing
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 cup celery, diced
- 1/2 cup red onion, finely chopped
- 1 cup bell peppers (any color), diced
- 1 cup peas (fresh or frozen)
- 4 pieces hard-boiled eggs, chopped (optional)
Garnish
- to taste Fresh parsley for garnish (optional)
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually around 8-10 minutes or until al dente. Drain and rinse under cold water to cool.
Making the Dressing
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and well combined.
Combining Ingredients
- In the same large bowl, add the cooled macaroni, diced celery, chopped red onion, bell peppers, and peas. If desired, incorporate chopped hard-boiled eggs.
- Gently fold the dressing into the pasta mixture until all ingredients are evenly coated. Taste and adjust seasoning if necessary.
Chilling
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld beautifully.
Serving
- Before serving, give it a good stir and optionally garnish with fresh parsley for a pop of color.
Notes
You can store Classic Macaroni Salad in an airtight container in the refrigerator for about 3 to 5 days. Make sure to stir well before serving as ingredients may settle or separate. Letting the salad sit in the fridge longer can enhance flavors.