Easy Macaroni Salad
A classic, creamy macaroni salad packed with colorful vegetables, perfect for picnics and potlucks.
Ingredients
Pasta and Vegetables
- 2 cups elbow macaroni Cook according to package instructions.
- 2 stalks celery (chopped)
- ½ cup red onion (finely diced)
- 1 cup bell peppers (chopped)
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
Preparation
- Cook the elbow macaroni according to the package instructions until it is al dente. Drain and rinse the pasta under cold water.
- Chop the celery, red onion, and bell peppers into small pieces while the pasta cools.
- In a large bowl, mix the mayonnaise, Dijon mustard, and sugar until smooth.
- Add the cooled pasta and chopped vegetables to the dressing. Toss gently until everything is well coated.
- Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least one hour before serving.
Notes
For extra crunch, add more fresh vegetables like carrots or cucumbers. Substitute mayonnaise with a vegan mayo for a vegan-friendly option. Consider adding cooked bacon or shredded cheese for a twist on the classic recipe.