Grandma's Macaroni Salad
A creamy and colorful macaroni salad that's perfect for gatherings, picnics, and barbecues.
Ingredients
Dressing
- 1 cup mayonnaise
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground mustard
Main Ingredients
- 8 ounces elbow pasta (half a box, slightly undercooked)
- ½ cup frozen peas (don’t need to thaw first)
- ½ cup diced fresh celery
- ½ cup diced red bell pepper
- ½ cup diced red onion
Instructions
Preparation
- Whisk the mayonnaise, sugar, salt, black pepper, and ground mustard in a small mixing bowl until smooth.
- Boil the elbow pasta for 1 minute less than the package instructions to make sure it’s slightly undercooked. Drain and let it cool completely.
- Add the cooled pasta, frozen peas, diced celery, red bell pepper, and red onion to a large mixing bowl.
- Pour the dressing over the top and stir well to combine.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
Serve chilled as a side dish with grilled meats or sandwiches. Can be stored in an airtight container in the refrigerator for up to 3 days.